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Red beet soup with tomatoes and basil
4 from 3 votes

Red beet soup with tomatoes and basil

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

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

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

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

Nutrition Information

Calories 185kcal (9%)

Nutrition Facts

Serving: 2 bowls

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%

* Percent Daily Values are based on a 2,000 calorie diet.