Red beet soup with tomatoes and basil

Name: Red beet soup with tomatoes and basil
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Yield: 2 bowls
Ingredients: 4 red beets; 2 tablespoons extra virgin olive oil; 2 tomatoes; 1 lemon; 1 small red onion; 1 talk cellery; 1 carrot; 2 tablespoons maple syrup; 2 cups MM healing broth; 1 large handful basil

User Reviews

4.0

3 reviews

Good

Prep Time
2 mins
Cook Time
2 mins
Total Time
22 mins
Servings
2 bowls
Calories
185 kcal
Course
Soup, Dinner
Cuisine
European, French, Italian

Red beet soup with tomatoes and basil

Iris Warren

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Light and easy to make soup from cooked red beets, tomatoes and basil.

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Ingredients

Servings

4 red beets
2 tablespoons extra virgin olive oil
2 tomatoes or 1 large
1 lemon
1 small red onion
1 talk cellery
1 carrot about the same size as the celery stalk
2 tablespoons maple syrup
2 cups MM healing broth or other vegetable broth, chicken stock or water
1 large handful basil or more to taste

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Instructions

Cut the onion, carrot and celery brunoise: in small (¼ inch) cubes. This will become your 'bouquet'.
Bake the bouquet in some olive oil. Or 'bake' Medical Medium style in a little bit if water.
Add the bay leaves.
Peel the beets, dice and add.
Juice the lemon and add.
Add the broth (or stock or water). Let it simmer for 20 minutes.
Wash and cut the tomato(es).
Take out the bay leaves. Add the tomatoes.
Mix well with the blender.
Add most of the basil, but keep a few nice leaves aside to use as topping.
Add the maple syrup. Mix again briefly.
Serve with some basil leaves on top.