Beetroot and carrot soup

Super-healthy vegetables bathe in a bowl of creamy beetroot soup in this easy winter warmer.

Recipe «Beetroot and carrot soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author sheff would need: 1 bunch beetroot, 2 tsp olive oil, 1 medium brown onion, chopped, 2 large carrots, peeled, chopped, 3 celery stalks, sliced , 500g desiree potatoes, peeled, chopped, 1 bouquet garni, 4 cups chicken stock , 2 tbsp sour cream, chopped fresh chives, to serve.

Ingredients:

• 1 bunch beetroot 
• 2 tsp olive oil 
• 1 medium brown onion, chopped 
• 2 large carrots, peeled, chopped 
• 3 celery stalks, sliced 
• 500g desiree potatoes, peeled, chopped 
• 1 bouquet garni 
• 4 cups chicken stock 
• 2 tbsp sour cream 
• chopped fresh chives, to serve 

Instructions

1. Trim beetroot stems and leaves. Wearing gloves, peel and chop beetroot. Heat oil in a saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion is tender. Add beetroot, potatoes, bouquet garni, stock and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 hour or until beetroot is tender. Cool slightly. Remove and discard bouquet garni.
2. Process soup, in batches, until smooth. Return soup to pan over low heat. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt and pepper. Ladle soup into bowls. Top with sour cream. Sprinkle with chives. Serve.