Simple Healthy Vegetarian Beet Soup
Ingredients
- 1 large onion
- olive oil
- 2 large carrots
- 1 parsnip
- water
- salt
- pepper
- 4 large cooked beets
- 1/2 jar of passata or puréed tomatoes
- 1 tablespoon vinegar
- 3 garlic cloves
- sour cream (optional)
- fresh dill (optional)
- 1 can kidney beans (optional, rinsed and drained)
Preparation
Finely chop 1 large onion and sauté in olive oil in a large pot on low heat until soft, about 8 minutes.
Meanwhile, shred 2 large carrots and 1 parsnip; add to the pot and continue cooking on low for another 8 minutes.
Add water to fill the pot just under 3/4 of the way, season with salt and pepper, cover, and boil for 20 minutes.
Meanwhile, shred 4 large cooked beets.
Add 1/2 jar of passata or puréed tomatoes and 1 tablespoon vinegar to the pot and cook for 5 more minutes.
Lower heat to a simmer, add the shredded beets and 3 garlic cloves, cover, and cook for 5 more minutes.
Serve as is or with a dollop of sour cream or a sprinkle of fresh dill.
If adding beans for extra protein, add 1 can of rinsed and drained kidney beans when adding the tomato sauce.
