• Starters and bites

Vegetable and golden beet soup

 Cooking 25 minutes

 Preparation 20 minutes

 4 servings

Ingredients

• 15ml (1 tbsp) olive oil
• 1-2 leeks, sliced
• 2 carrots, sliced
• 1-2 stalks of celery, sliced
• 2 garlic cloves, minced
• 1 packet of yellow beets in Champêtre cubes
• 1.5L (6 cups) chicken broth
• 250 to 500ml (1 to 2 cups) water
• ½ yellow pepper, cut into pieces
• 1 medium zucchini, sliced
• Salt and pepper to taste
• Fresh herbs (parsley, dill, green onion) sliced
• Sour cream, to serve with soup

Steps

1. Heat the oil in a large, thick-bottomed pot (minimum 5 to 6 liters capacity).
2. Add the leeks, season with salt and cook, about 3 minutes, until tender.
3. Add the carrots, celery and garlic. Season with salt and pepper and cook, another 3 to 5 minutes, until the carrots are soft.
4. Pour 1 cup of chicken broth, bring to a boil, cook, covered, for 10 to 15 minutes.
5. Add the beets, season with salt and pepper, cook 1 to 2 minutes.
6. The broth should mainly be absorbed by all vegetables.
7. Pour in the remaining 5 cups of broth and water (adjust the amount of water according to the thickness of your soup). Boil the water.
8. Add the pepper and zucchini and cook for 3 to 5 minutes.
9. Garnish the soup with fresh herbs.
10. You can also serve the soup with sour cream.

Featured product

Diced yellow beets

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