Beet and Vegetable Soup

This recipe appeared in a local newspaper insert. It is very healthy and suitable for vegetarians. Certainly warms you up on a cold evening. I have made some adjustments to suit our tastes. Enjoy.

• Ready In: 1 hr 25 mins
• Serves: 10-12

Ingredients

• 4  tablespoons  oil
• 3  cups  chopped onions
• 4  minced garlic cloves
• 2  small beets, peeled and diced
• 4  peeled and diced carrots
• 4  stalks celery, diced
• 1⁄2  peeled and cut celery root
• 1⁄4 cup  chopped dill (or substitute coriander)
• 2  quarts  vegetable stock
• 28  ounces diced tomatoes with juice
• 1  orange, juice and zest of, finely grated
•  salt & pepper
•  yoghurt, for the top if desired

Directions

1. Saute onions and garlic in oil until soft but not brown , over low heat.
2. Increase heat to medium high and add beets, carrots, celery, celery root and half the dill.
3. Saute until vegetables have released their liquid, dried and start to turn golden.
4. This takes about 20 minutes.
5. Add stock and tomatoes with their juice and bring to a boil.
6. Reduce heat and cook until vegetables are soft, which takes about 30 minutes.
7. Add orange zest and juice and remaining dill.
8. Season to taste.