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Beetroot Soup

I.am.Vegetarian's picture
Ingredients
  Peeled raw beets 1 Pound (Use Small Sized)
  Onion 1 Medium, peeled
  Hot vegetable stock 2 1⁄4 Pint
  Cracked bulgur wheat 1 Ounce
  Cider vinegar 2 Tablespoon
  Ground bay leaf 1⁄4 Teaspoon
  Milk 1⁄4 Pint
  Sea salt To Taste (Use As Desired)
  Freshly ground black pepper To Taste (Use As Desired)
  Cucumber 1 Small, finely diced
  Sour cream/3 tablespoons of natural low fat yogurt 2 Tablespoon
Directions

MAKING
1) In a very large ovenproof bowl, combine the peeled onion and beetroot along with the stock, wheat, vinegar and the bay leaf powder.
2) With a vented cling-film, cover the bowl.
3) On high power, cook for 18 to 20 minutes or until the beetroots are soft.
4) Drain into another bowl.
5) From this, remove the beetroot and onion, leaving the Bulgur in the strainer.
6) With a knife, chop the beetroot and onion.
7) In a blender, puree the chopped onion and beetroot along with the milk.
8) Into the hot liquid in the large bowl, pour the puree and stir in the Bulgur.
9) With salt and pepper, season to taste.
10) To the soup, add the diced cucumber.
11) On high power, cook covered for 5 minutes or until it starts boiling around the edges.
12) Now, gently remove the cover and stir the soup briskly.

SERVING
13) Before serving the Beetroot soup, add the cream or yogurt and mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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