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Beet Soup




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




10 cooked beets, diced
1 tablespoon ghee
1 onion
1 celery rib
3 carrots
1 tablespoon sugar
2 tablespoons gf red wine vinegar
salt and pepper
gf chicken bouillon or water

Administrative Note: Because Ghee is a dairy product some who are extremely sensitive may still react to it.

Recipe



Cut the vegetables in small pieces.

Melt ghee in large saucepan.

Add onion, celery and carrots (or potato) and sauté a few minutes.

Add sugar and vinegar.

Mix and cook for about 1 minute.

Add the diced beets.

Add water or chicken bouillon until the liquid reaches over the vegetables (if you want a thicker soup, don't add too much liquid - if you want a lighter soup, add more!).

Add salt and pepper.

Bring to a boil and cook for about 15 minutes.

Process the soup in a blender or food processor.