Beet Soup

This was my lunch today . . . soooooooo delicious!

Quantity : 4 servings
Preparation : 10 min Cooking : 1 h
170calories/serving

Ingredients
1 onions, chopped 200 g
1 clove garlic, chopped
6 beetroots, peeled then cut into large chunks 750 g
1/2 potatoes, peeled then cut into large chunks 100 g
2 tsp butter, unsalted 9 g
2 tsp canola oil 10 mL
2 tsp gingerroot, grated 9 g
3 1/2 cups chicken broth, low-sodium 900 mL
1 pinch salt [optional] 0.2 g (I used Watkins Organic All-Purpose Seasoning Salt-Free)

ground pepper to taste [optional] (I used Watkins Pure Ground Black Pepper)

3 tbsp sour cream 45 mL
4 tsp chives, fresh, chopped 4 g

Before you start

A blender or food processor will be very useful to purée the soup.

Method

Prepare the vegetables: chop the onions and garlic; peel the beets and potatoes, then cut them into large chunks.
Heat the butter and oil in a saucepan over medium heat. Add the onions and garlic, then sauté 3-4 min until soft. Grate the ginger and add it to the pan. Cook 1 min with stirring. Add the beets and potatoes, then pour in the broth, bring it to a boil, cover and simmer 1 h. Add salt and pepper to taste.
Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with sour cream and chopped chives, then serve (warm or at room temperature).

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

https://www.soscuisine.com/recipe/beet-soup-less-sodium