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.
Ingredients
- 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
- Peel and chop the beets, onion, carrots, and celery.
- In a large pot, heat some oil and sauté the onion and garlic until translucent.
- Add the beets, carrots, and celery to the pot and cook for 5 minutes.
- Pour in the vegetable broth and add the bay leaves, thyme, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Remove the bay leaves and thyme sprigs from the pot.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Return the pot to the stove and heat the soup over low heat for another 5 minutes.
- Serve hot, garnished with fresh dill.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.