Low Carb Recipe

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Beetroot Soup : 8 Servings

Ingredients

  • 2 large, raw beetroots, peeled

  • 2 large carrots, peeled 

  • 2 celery sticks

  • 2 garlic cloves

  • 4 large tomatoes, skinned

  • 50g/2oz butter 

  • 1 large onion, thinly sliced

  • 1.7 liter/3 pints vegetable stock

  • sprig of parsley, 1 bay leaf, s whole cloves, tied in muslin

  • 142 ml carton of sour cream

Preparation Method

1. Cut the beetroot carrots and celery into thick matchsticks.  Crush the garlic and chop the tomatoes. Heat the butter in large pan or flameproof casserole and add the onion, beetroot, carrots and celery.

2. Cook gently for 10 minutes over a low heat stirring occasionally.  Add the garlic and tomatoes and continue to cook for another 5 minutes.  Pour in the stock, season well and add the herbs and spices tied in muslin.  Cover and simmer for 11/2 hours.

3. When the time is up, remove the muslin bag and check the soup for seasoning.  Serve in bowls with a dollop of sour cream in each.

 

 

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