Beet Soup/vegan

Beet Soup/vegan Ingredients

PART A	2 c White potatoes; peeled and
2 c Onions; chopped	1/2 ts Salt
3 Cloves garlic; minced,	1/2 ts Freshly ground black pepper
1/4 c Red wine	PART C
PART B	1/4 c Minced dill; watercress, or
3 c Raw beets; scrubbed and

Instructions for Beet Soup/vegan

I came home from the Farmers Market Saturday with 2 bunches of beets, and I turned to my copy of _Vegetarian Soup Cuisine_ by Jay Solomon (a fave of mine!) and found an interesting soup that I loved! I dont have the book with me, but it is something like this (with my fatfree adaptations): "Sautee" onions and garlic in wine. Add part "B". Simmer 45 minutes or so, until all is tender. Add part "C". let cool slightly, put a portion at a time in the food processor or blender and process until smooth. (be careful, you will have a huge red mess otherwise) Pour back into soup pot and heat gently, serve hot. Garnish with a sprig of dill or parsley. (optional - add a dollop of ff yogurt or sour cream on each bowl) Now - we liked this but found it a bit bland, so I added another 1/2 teaspoon salt and a couple tablespoons prepared horseradish, and voila, suberp soup. Jay Soloman has several vegetarian cookbooks, not fatfree but easy to adapt. I love his Lean Bean Cuisine. Posted to fatfree digest V97 #191 by Jan Gordon on Aug 26, 1997

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beet	Garlic	Onion	Potato
Red Wine	Salt	Watercress

Lunch

for flavor and categorization

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