Vegetarian Beet Carrot Ginger Soup Recipe

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This soup turned out to be a favourite and quite like borscht although not having any cabbage, a traditional part of Russian borscht. The ground was so frozen that we had to harvest the beets with a pick!  Delicious on a chilly day.

Garden Beets 1.jpg

Ingredients:
1 bunch garden beets, washed and cubed
2 carrots, sliced
3 cloves garlic, chopped
1 Tbsp olive oil
2" piece of ginger, finely chopped
6 cups boiling water or vegetable stock
1 can red kidney beans
2 Tbsp balsamic vinegar
Fresh dill, finely chopped
Salt and pepper

Recipe for vegetarian beet carrot ginger soup
Heat oil in heavy bottomed pan, add garlic and ginger and cook until browned. Now add beets and carrots, cook for 5 minutes and add boiling water or stock. Cook until vegetables are fork tender. Process in blender or food processor. Now add the kidney beans, vinegar, salt and pepper and cook a few more minutes to combine flavours. Garnish with dill and if desired add a dollop of yogurt.



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This page contains a single entry by Alakananda Ma published on December 7, 2010 10:48 PM.

Vegetarian Borscht Recipe was the previous entry in this blog.

Pumpkin and Bean Soup: Ayurvedic Mediterranean Diet is the next entry in this blog.

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