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1 medium onion<br><br>
1 small potato<br><br>
1 pound raw beets<br><br>
2 tablespoons butter or margarine<br><br>
5 cups vegetable stock<br><br>
3 tablespoons cider vinegar<br><br>
1 teaspoon Vegex (available in natural food stores) or one low-sodium, non-MSG vegetable bouillon cube<br><br>
Salt and pepper to taste<br><br>
Sour cream or yogurt to garnish (optional)<br><br>
Chopped parsley to garnish<br><br><br><br>
1. Chop vegetables.<br><br><br><br>
2. Melt butter and saute onion until transparent. Add potato, beets, and stock and bring to a boil.<br><br><br><br>
3. Reduce heat, cover, and simmer for 30 minutes.<br><br><br><br>
4. Allow to cool before blending in small batches in blender.<br><br><br><br>
5. Return to saucepan, add vinegar, Vegex, salt and pepper. Reheat to serving temperature.<br><br><br><br>
6. Before serving, stir in sour cream, top with croutons and chopped parsley.<br><br><br><br>
May be served warm or chilled.<br><br><br><br>
Serves 6.<br><br><br><br>
3 slices slightly stale farm bread<br><br>
2 tablespoons olive oil<br><br>
Cayenne pepper (optional)<br><br><br><br>
1. Using a cookie-cutter, cut the bread into heart-shapes, around 1 inch in diameter or smaller.<br><br><br><br>
2. Heat olive oil in a skillet over medium flame and saute bread hearts until golden brown on both sides.<br><br><br><br>
3. Sprinkle with cayenne, if desired, and serve warm or cooled on top of soup.
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