Red beet soup with tomatoes and basil
User Reviews
4
3 reviews
Good
Red beet soup with tomatoes and basil
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Light and easy to make soup from cooked red beets, tomatoes and basil.
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Ingredients
- 4 red beet
- 2 tablespoons extra virgin olive oil
- 2 tomato or 1 large
- 1 lemon
- 1 small red onion
- 1 talk celery
- 1 carrot about the same size as the celery stalk
- 2 tablespoons maple syrup
- 2 cups broth or other vegetable broth, chicken stock or water, MM healing
- 1 large handful basil or more to taste
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.
Equipments used:
Nutrition Information
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Calories
185kcal
(9%)
Nutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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