LowProRecipes.com
Categories
Beets and leek soup
Yield
Number of servings: 5
Serving size: 1/2 cup (125 ml)
Ingredients
- 1 Tbsp (15 ml) butter
- 1 peeled potato, diced (50 g)
- ½ cup (125 ml) chopped leek (70 g)
- 3 peeled beets, diced (160 g)
- 1 ½ cups (375 ml) vegetable broth
- 1 bay leaf
- Salt and pepper
Preparation
- In a large pot, heat the butter. Cook leek for a few minutes.
- Add potatoes and beets. Sauté for about 1 minute.
- Add broth and bring to a boil. Season to taste. Simmer until the vegetables are tender, about 30 minutes.
- Remove the bay leaf. Puree and season to taste.
Garnish (not calculated in nutritional value): parsley and popcorn