148.Beetroot soup - vegetarian lifestyle recipe book


For four people

1 pint / 550 ml stock

8 oz / 225 g beetroot, chopped

4 oz / 100 g carrot, chopped

4 oz / 100 g onion, chopped

2 cloves garlic, crushed

2 tablespoons olive oil

salt to taste

  • Fry all the vegetables, gently, in the oil for five minutes.
  • Add the beetroot and other vegetables to the stock and bring to the boil.
  • Simmer gently for 40 minutes.
  • Allow to cool slightly, then liquidise.
  • Serve with any wholemeal bread.

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