Beet Soup
Beet Soup
- 2 cups finely sliced fresh beets cut into 1/2 inch pieces
- 1 teaspoon minced parsley
- 1 stalk celery chopped
- 1/2 onion chopped (optional)
- 1 tablespoon ghee
- 1 carrot grated
- 1/2 cup potato chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon organic raw sugar
- 5 cups water or vegetable broth
- Fresh yogurt for garnish
Sauté onion in ghee for 5 minutes. Add water, beets, potato, carrot, and celery. Bring to a boil, then cover pot and bring heat to a medium low. Allow to cook for 45 minutes or until beets are tender but not overcooked. Add lemon juice, sugar, salt and pepper. Stir well. Serve with a dollop of yogurt or sour cream on top.
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