I'm not a fan of fresh beetroot, I only like the stuff out of the can, so I was a bit hesitant to taste this soup as it was fresh beetroot. BUT WHAT A SURPRISE! It is absolutely delicious! And a few weeks ago I bought myself the 'Magic Bullet' so now it is so much easier to blend my soups up nice and smooth.
- 2 tablespoons olive oil
- 1/2 large beetroot
- 1 medium carrot
- (1/2) of a 1/4 medium cabbage
- 1/2 red capsicum
- 1/4 medium onion
- 8 cups water
- 1 1/2 medium potatoes, sliced
- 1/2 cup sour cream
- 1/4 cup parsley
- salt and pepper
1. Dice the capsicum and onion. Shred the cabbage, carrot, and beetroot. Set aside.
2. Saute the carrots and onion with the oil until golden. Add the beetroot and capsicum and cook until it is very soft.
3. Fill a large pot with the water, and bring to the boil. Add the cooked vegetables, parsley, potato, and cabbage and season with salt and pepper.
4. Stir in the sour cream and let simmer until the potato is cooked. Blend smooth.
- 2 tablespoons olive oil
- 1/2 large beetroot
- 1 medium carrot
- (1/2) of a 1/4 medium cabbage
- 1/2 red capsicum
- 1/4 medium onion
- 8 cups water
- 1 1/2 medium potatoes, sliced
- 1/2 cup sour cream
- 1/4 cup parsley
- salt and pepper
1. Dice the capsicum and onion. Shred the cabbage, carrot, and beetroot. Set aside.
2. Saute the carrots and onion with the oil until golden. Add the beetroot and capsicum and cook until it is very soft.
3. Fill a large pot with the water, and bring to the boil. Add the cooked vegetables, parsley, potato, and cabbage and season with salt and pepper.
4. Stir in the sour cream and let simmer until the potato is cooked. Blend smooth.
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