Beetroot Soup Recipe | Healthy Soup Recipe | Vegan and Low Carb Keto Soup Recipe

Beetroot Soup:
Beetroots-200g (Chopped)
Parsnip-125g (Chopped)
Avocado/Olive oil-1 tbsp
Onion white/yellow-1 cup (Chopped)
Ginger-1 tbsp (Chopped)
Garlic-1 tbsp (Chopped)
Salt-1 tsp
Black Pepper- ½ tsp
Vegetables broth/water-1 to 2 cups
Coconut cream for garnish (Optional)
Black pepper powder for garnish

Heat the avocados or olive oil in a cooking pot on medium heat. Add onion and cook for 2-3 mins, until softened. Add ginger, garlic,salt and black pepper. Stir for 1-2 mins.Add the chopped parsnips, chopped beetroot and vegetables broth or water. Cover the pot and let it simmer for 15-20 minutes or until the beetroots are tender. Transfer everything into a blender. Blend until it is creamy.

Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.

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