Beet and Vegetable Soup

Chef Marie

  • 1 tsp. canola oil
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 large celery stalk, diced
  • 1 large garlic clove, minced
  • 5 large beets, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 5 to 6 cups low-sodium vegetable stock
  • A few Thyme branches
  • Salt and pepper to taste

    Heat the oil in a large pan over medium high-heat. Add the onion and saute until translucent. Add the carrot, celery stalk, garlic, and cook for another 2 minutes. Add the beets, potatoes, stock, a couple of thyme branches, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. 

    ​Transfer to a blender and puree with enough of the liquid to obtain the right creamy consistency. Season with salt and pepper to taste. You may serve immediately or refrigerate for 2 hours before serving cold.

    ​Option: Top each serving with a spoon of low-fat Greek yogurt or low-fat sour cream. Creme fraiche for a special occasion!

    Makes 4 servings.