Beetroot soup with lots of love – Fern & Follie
Sauté vegetables in olive oil, simmer with beets and beef stock for a flavorful soup base.
Ingredients
- 1 kg cooked beetroots (and their juices)
- 1.75 l warm water +0.25l extra
- 3 beef stock cubes
- 1 large onion
- 320 g chopped soup vegetables (make your own mix of carrot, leek, celery)
- 2 cloves of garlic
- 100 ml cream (any type, can be soy!)
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