Chilled Beet & Celery Soup

Recipe by Jenny Sanders
READY IN: 7hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Peel the beets and cut them into 1" chunks.
  • Yes, raw.
  • Peel and dice the onion, and chop the celery.
  • In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
  • When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
  • Puree the soup, and chill 6 hours to overnight.
  • Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
  • Serve with a dollop of yogurt, and a sprinkling of minced chives.
Advertisement