Cream of Beetroot Soup
Cream of Beetroot Soup
Print recipe
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Vegetarian |
| Meal type | Soup |
| Misc | Serve Hot |
| Chef Duminda | Chef Duminda |
Ingredients
- 100g Beetroot
- 1 Potato
- 1 Onion
- 1 clove Garlic
- Leeks
- 1 teaspoon Lymol
- 2 teaspoons Butter
- 2 teaspoons Flour
- 300ml Vegitable or Chicken Stock
- 40ml Cream
- Salt
- Pepper
- Parsley (Choppede)
Directions
| Step 1 | |
|
Sauté the onions and garlic in butter for 1 minute |  |
| Step 2 | |
|
Then add the chopped leeks and the flour and mix well |  |
| Step 3 | |
|
Now add in the thin strips of beetroots and potatoes and mix well |  |
| Step 4 | |
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Then add in the vegetable stock bring it to boil and cook until all vegetables are well cooked |  |
| Step 5 | |
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Now blend the soup until smooth |  |
| Step 6 | |
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Pour in the blended soup into a pan and bring into boil and remove from the fire |  |
| Step 7 | |
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Now season with Lymol, Salt and Pepper |  |
| Step 8 | |
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Then add the cream and mix well |  |
| Step 9 | |
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Serve hot with a garnish of parsley |  |
