Recipes Soups

Beetroot Soup

November 9, 2017

This version of creamy Borscht reminds me of my home country, I grew up eating eat beetroots, and I really love it!

Make 2 to 3 Servings:

Prep time 10 mints:

Soup base:

2,5 cups of water

1 cup of chopped beets

2 stalks of celery

half of avocado

3 tablespoon of lemon juice

1 – 2 Medjool dates, pitted

Few springs of dill

1 clove of garlic

sea salt

 

Additional:

Avocado, cubed

Process all the ingredients in a blender. Adjust seasoning to taste. Pour into serving bowl and serve with avocado cubes.

 

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