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Beetroot And Potato Soup
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 8 ounce Potatoes, diced
- 12 ounce Raw beetroot, diced
- 4 1/2 c. Stock, or possibly water
- 1/2 x Cucumber, diced Bouquet garni
- 1 Tbsp. Wine vinegar
- 1 Tbsp. Lemon juice Salt and black pepper
- 2 Tbsp. Thick lowfat sour cream
Directions
- Heat the oil in a large flameproof casserole. Add in the onions and potatoes, and cook, stirring occasionally, for 5 min. Add in the beetroot, stock, cucumber, bouquet garni, vinegar and lemon juice. Bring to the boil and simmer for 40-50 min. Season generously with salt and pepper. Pour into hot serving plates, swirl in the lowfat sour cream and servre.
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