Veggie Broth and Beet Potage

Beets are known for their vibrant color, which comes from a pigment called betalain. Betalain has antioxidant and anti-inflammatory properties.

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

Veggie Broth and Beet Potage

Cooking Method: Boiling, Simmering Cuisine: International 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: Suitable throughout the year

Ingredients

Servings

• 3 medium-sized Beets
• 1 large Onion
• 2 medium-sized Carrots
• 2 chopped Celery stalks
• 3 minced Garlic cloves
• 4 cups Vegetable broth
• 2 whole Bay leaves
• 2 sprigs Thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• for garnish chopped Fresh dill

Instructions

1. Peel and chop the beets, onion, carrots, and celery.
2. In a large pot, heat some oil and sauté the onion and garlic until translucent.
3. Add the beets, carrots, and celery to the pot and cook for 5 minutes.
4. Pour in the vegetable broth and add the bay leaves, thyme, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
6. Remove the bay leaves and thyme sprigs from the pot.
7. Use an immersion blender or a regular blender to puree the soup until smooth.
8. Return the pot to the stove and heat the soup over low heat for another 5 minutes.
9. Serve hot, garnished with fresh dill.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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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.