Beetroot soup-puree (vegan)
Description
Perfect for lunch. It's easy and quick! If you have boiled beetroot on hand, your lunch will be ready in just half an hour. Recipe: ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Boil the beets in advance until cooked. Wash and peel the vegetables.
- 2
Step 2
Cut all the vegetables, except cabbage, into small cubes. Heat olive oil in a saucepan with a double bottom or a sauté pan. Add salt to the potatoes, carrots, and onions, then add dried garlic, coriander. Sauté the vegetables for 2 minutes, stirring. If you want a more diet-friendly version of the soup, skip the sautéing step. Pour water over the vegetables and bring to a boil. Simmer over low heat for 5 minutes.
- 3
Step 3
Finely chop the cabbage.
- 4
Step 4
Add to the saucepan, cook until the cabbage is done.
- 5
Step 5
Pour boiled beet with lemon juice to preserve its bright color. Add to the soup, cook for 2 minutes. Drain the broth.
- 6
Step 6
Blend the vegetables with a blender until smooth. Pour in the broth and bring the soup to the desired consistency.