Soups

Beetroot and Carrot Soup

126
6
beetroot - 1 bunch (4 beetroot)
olive oil - 2 teaspoons
brown onion, chopped - 1 medium
carrots, peeled, chopped - 2 large
celery stalks, sliced - 3
desiree potatoes, peeled, chopped - 500g
garni - 1 bouquet
chicken stock (see note) - 4 cups
sour cream - 2 tablespoons
chopped fresh chives - to serve
Trim beetroot stems and leaves. Wearing gloves, peel and chop beetroot. Heat oil in a saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is tender. Add beetroot, potatoes, bouquet garni, stock and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 hour or until beetroot is tender. Cool slightly. Remove and discard bouquet garni. Process soup, in batches, until smooth. Return soup to pan over low heat. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls. Top with sour cream. Sprinkle with chives. Serve.
Nutritions

Calories
147

Sodium
113mg
4% DV

Fat
1g
2% DV

Protein
2g
5% DV

Carbs
30g
10% DV

Fiber
2g
10% DV