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Beet Soup
Prep:
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Cook:
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Ingredients
4 beets
1 tsp olive oil
3 garlic cloves, finely chopped
2 small jalapeno chilies, seeded and chopped
1 onion, roughly chopped
5 scallions, roughly chopped
4 carrots, roughly chopped
2–3 sprigs fresh cilantro
2–3 sprigs fresh dill
½-¾ cup chicken stock (see Related Recipes)
2–2½ cups water
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4 beets
1 tsp (5 ml) olive oil
3 garlic cloves, finely chopped
2 small jalapeno chilies, seeded and chopped
1 onion, roughly chopped
5 scallions, roughly chopped
4 carrots, roughly chopped
2–3 sprigs fresh cilantro
2–3 sprigs fresh dill
118-177 ml chicken stock (see Related Recipes)
2–2½ cups water
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
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Disease state
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Instructions
- Roast beets in broiler until fork can easily poke through flesh.
- Remove from broiler, and let cool.
- Remove the skin and chop into large chunks.
- Heat olive oil in a pot.
- Add garlic, chilies, onion, and scallions.
- Sauté until brown.
- Add in carrots and cook for several minutes until carrots take on some of the flavor.
- Add beets, cilantro, and dill, and let it cook together for 5 minutes.
- Slowly add chicken stock.
- Add water, and allow the soup to simmer for 20–25 minutes, or until all ingredients are tender.
- Let cool. Put in food processor and blend thoroughly.
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Nutritional Info
Storage
Notes
This recipe was originally published in
Adventures in the Family Kitchen: Original Recipes Based on the Specific Carbohydrate DietRelated Recipes
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