Beetroot soup with orange zest

Category: First meal
Beetroot soup with orange zest

Ingredients

Medium beet 2 pcs
Medium carrots 2 pcs
bulb 1 PC
zest of 1 orange, mint leaves (optional) vegetable oil salt to taste
Saucepan, volume 1.5 liters

Cooking method

  • Cut the onion into half rings. We clean the carrots and beets and cut them into small pieces. Heat the vegetable oil in a saucepan and fry the onions over medium heat until soft, add carrots and beets, fry for another 3-4 minutes, then add hot water (so that the pan is full). Cook the soup for 25-30 minutes.
  • If you cook a non-lean soup, then at this stage you can still add 18% cream - about 80 ml and boil for another 1 minute, it will be tastier. With strict fasting, we remove the oil from the recipe. Now we send everything to a blender and turn it into puree.
  • I got a great consistency with exactly this ratio of ingredients to water - but don't forget that vegetables are all different sizes. Three orange zest on a fine grater and add to the finished soup. Decorate with mint leaves if desired. Everything.

Note

The simplest and at the same time very tasty soup, not to mention very healthy. The set of products is minimal. The secret is in the finishing touches in the addition of orange peel and mint. Even our dad eats it with pleasure, and that says a lot.

milvok
All ingenious is simple! great lean, diet and summer soup!
alina-ukhova
That's for sure! And in summer, cold, and even with ice cubes ...

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