Beetroot & Carrot Soup

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves
  • 500 g Beetroot, raw
  • 2 Carrots
  • 2 Garlic cloves
  • 1 tbsp Parsley
  • 200 g Potatoes
  • 1/2 tsp Thyme
  • 1 White onion

• Canned Goods

  • 1 Litre vegetable stock
  • 1 tbsp Tomato puree

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 2 tbsp Creme fraiche
  • 80 g Feta cheese

Found on myfussyeater.com

Description

Ingredients

• Soup:
• 500g raw beetroot
• 2 carrots
• 200g potatoes
• ½ tbsp olive oil
• 1 white onion
• 2 garlic cloves, crushed
• 1 litre vegetable stock
• 1 tbsp tomato puree
• 2 bay leaves
• ½ tsp thyme
• salt and pepper to taste
• Toppings:
• 2 tbsp creme fraiche
• 80g feta cheese
• 1 tbsp parsley

Directions

• Trim, peel and chop the beetroot, carrots and potatoes into similar size chunks.
• Heat the olive oil in a large saucepan. Add the onion and fry gently for 2-3 minutes. Add the garlic and fry for another minute before adding the diced beetroot, carrots and potatoes. Fry for 3 minutes, stirring regularly.
• Add the stock, tomato puree, bay leaves and thyme. Bring to the boil then reduce to a simmer for 20 minutes or until the vegetables have cooked through.
• Blend the soup until smooth. Divide into 4 bowls and top with creme fraiche, feta and parsley.