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BeetsRoot Soup
Nb persons: 4
Yield: 2 cups
Preparation time:
Total time:
Source:
1 tbsp | olive oil |
1 | onion, peeled and chopped |
1 | garlic clove, peeled and chopped |
2 | celery stalks, trimmed and sliced |
1 large | butternut squash, peeled and grated |
4 small | beets, peeled and grated |
1 tbsp | cider vinegar |
1 | sweet potato, peeled and diced |
3/4 cup | red lentils |
ΒΌ | cucumber, peeled and diced |
6 cups | Vegetable Potassium Broth |
2 sprigs | parsley, finely chopped |
1. Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water.
2. Cook over a moderate to low heat, stirring frequently, for 3-4 minutes, until soft but not coloured.
3. Add and steam the butternut, sweet potato, & beet, .
4. Bring to stock to boil, then lower the heat
5. Stir in the vinegar and sweet potato and continue to simmer for 10 minutes or until the vegetables are tender.
6. Ladle into warmed soup bowls and serve garnished with the diced cucumber mixed with the parsley.
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