Beetroot and Celery are my favourite vegetables. I like it either for salad or mixed juice. As I was randomly turning the pages of my cook book recipes, a deep red soup caught my attention. So I tried it!
This hearty vegetable beetroot soup or borshch is made with celery.
You should try beetroot-celery soup because…
#1 The crispy, crunchy celery has long been considered a low-calorie “diet food” and actually has a number of health benefits that may surprise you, one is rich in antioxidants. More so, with beetroot which has a great source of folic acid, magnesium and potassium which are important for healthy nerve and muscle function.
#2 Both beetroot and celery are great source of fiber! Thus, it’s good for digestive system.
#3 The recipe is so simple. You only need few ingredients and few minutes to prepare!
#4 You can store this soup in the fridge for up to 3 days! Thus, you can save time especially when you are in hurry.
#5 Definitely it has a wonderful earthy/ sweet flavor and a bit of sour taste from the yogurt.
#6 Best to have in autumn and winter season. Though it can be served in all seasons, cold or hot.
Note: The original recipe used dill and vegetable stock. Unfortunately, these items were not available in my kitchen cabinet so I changed it to basil and chicken broth rather! Also, I boiled the beetroots instead of roasted.
• 17 oz (500g) raw beets (approx 4 beetroots)
• 2 tbsp oil divided
• 1 red onion chopped
• 1 stick of celery chopped
• 4 1/4 cups (750ml) chicken stock/broth (low sodium is best)
• 2 tbsp basil chopped
• Salt and pepper
• Yogurt or dairy free yogurt
• Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a pan with water to boil. Boil for 20-30 minutes or until cooked through and they begin to soften then chopped.
• Meanwhile, heat the remaining 1 tbsp of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.
• Stir in the boiled beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.
• Add the chopped basil and puree the soup with a hand blender or carefully transfer to a blender and whiz.
• Serve in bowls with a drizzle of yogurt and sprinkling of dill.
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