Beet-Bean Soup-Puree Recipe
I present to Your attention a bright and healthy first course for lunch, which should appeal not only to adults, but also to children. The soup is very rich and delicious, especially if you serve it with pieces of feta and herbs.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Pour 800 ml into the pot. water, put the chicken fillet. Cook for 20 minutes.
  2. Peel the onions and carrots, wash them and cut them into cubes. Fry in olive oil until the onion is soft.
  3. Transfer the overcooked food to a saucepan.
  4. Peel the potatoes, wash them, cut them into cubes and put them in a saucepan. Cook for another 10 minutes.
  5. Then drain the excess liquid from the beans and transfer to a saucepan.
  6. Pre-baked or boiled beetroot peel, cut into cubes and transfer to a pan. Add salt and cook for 2 minutes.
  7. Then grind in a puree with an immersion blender, bring to a boil and the soup is ready. If the soup seems thick to you, you can dilute it with boiling water, and then bring it to a boil.
  8. It is very delicious to serve this soup with pieces of feta and herbs. Bon Appetit!!!

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