Beetroot Soup
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251Irresistibly red and healthy beetroot soup supplies vitamins neccessary for the body.
recipe,photo-recipe,beetroot,Feta cheese,Vegetable soup,Gluten-Free
Vegetable soup
Ingredients
Ingredients
| Feta cheese | 7 526 | oz kcal | 200 | grams | |
| beetroot | 1.3 288 | lb kcal | 600 | grams | |
| ground black pepper | 0.25 5 | tsp kcal | ¼ | teaspoon | |
| lemon-juice | 1 4 | tbsp kcal | 1 | tablespoon | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| tomatoes | 10.5 75 | oz kcal | 300 | grams | |
| vegetable bouillon | 0.25 26 | oz kcal | 10 | grams | |
| water | 2.1 0 | quart kcal | 2 | litres |
Recipe
1.
beetroot 1.3 lb (600 g) • water 2.1 quart (2000 ml)
Peel the beetroot and cook in boiling water cca 45 minutes until soft.
2.
vegetable bouillon 0.25 oz (10 g)
Take 750 ml of beetroot stock out into a smaller pot. Bring to the boil and melt in one vegetable bouillon.
4.
lemon-juice 1 tbsp
Place cubed cooked beetroot into the stock. Add lemon juice of half lemon. Cook for 5 minutes.
5.
salt 1 tsp • ground black pepper 0.25 tsp
Add tomatoes chopped into a smaller pieces into the soup and cook for further 10 minutes. Salt the soup and mix with hand blender. Slightly pepper.
Bon appetit!
