Red Root Soup

Beetroot, one of the main ingredients in this soup, is known for its vibrant red color and numerous health benefits. It is rich in antioxidants, vitamins, and minerals, making it a nutritious addition to any meal.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Red Root Soup

Cooking Method: Boiling, Simmering Cuisine: International, Vegetarian Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 200 gram Beetroot
• 150 gram Carrot
• 150 gram Potato
• 100 gram Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Fresh Dill
• 4 tablespoon Sour Cream

Instructions

1. Peel and chop the beetroot, carrot, potato, onion, and garlic.
2. Heat olive oil in a large pot over medium heat.
3. Add the chopped onion and garlic, and sauté until fragrant.
4. Add the chopped beetroot, carrot, and potato to the pot and stir well.
5. Pour in the vegetable stock and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the vegetables are tender.
7. Use an immersion blender or a regular blender to puree the soup until smooth.
8. Season with salt and black pepper to taste.
9. Serve the soup hot, garnished with fresh dill and a dollop of sour cream.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 20g7%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.