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."
photo by heatherfrazier_4533
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- 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
- Saute onions and garlic in oil until soft but not brown , over low heat.
- Increase heat to medium high and add beets, carrots, celery, celery root and half the dill.
- Saute until vegetables have released their liquid, dried and start to turn golden.
- This takes about 20 minutes.
- Add stock and tomatoes with their juice and bring to a boil.
- Reduce heat and cook until vegetables are soft, which takes about 30 minutes.
- Add orange zest and juice and remaining dill.
- Season to taste.
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Reviews
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
