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Monday, 22 October 2012

Vegetable Soup with left over Beets


There is snow on the mountains in North Vancouver tonight so this is a perfect night for hot, delicious, hearty soup. If you don't have beets available, leave them out ....this soup is perfect with or without them but the beets add an amazing flavour.  Enjoy!


Recipe By:  Miriam Borys

Servings: 4

Ingredients:
3 T      olive oil
1 onion – diced
2 cloves garlic ( large)
1 cup zucchini 
1 carrot ( optional...you will find this makes your soup sweeter but so delicious)
1 stalk celery
½ cup green beans
1 hot chilli pepper – seeded & diced
1 cup broccoli – diced rough chop
800 ml vegetable stock
300 ml water
Salt & pepper to taste
1 tsp. seasoning of choice or bouillon cube
3 cups cooked beets 

Procedure:
Sauté onions & garlic in olive oil until onions are transparent.
Wash & dice vegetables and add to onions to cook. Dice hot pepper (more peppers would work well with this recipe too) and add to vegetables.
Add stock and water. Bring to a boil. Reduce heat and simmer for approximately 20-30 minutes.
In the last 5 minutes of cooking add precooked beets. Allow beets to heat all the way through and serve hot.


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