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Arise & Shine

The Best Beet Soup


  • 1 onion, peeled and chopped
  • 1 tbsp water
  • ½ lb potatoes, diced
  • 3 - 4 medium beets, peeled and diced
  • 1 medium carrot, minced
  • Couple of celery stalks, finely chopped
  • Zest of half a lemon
  • 1 tbsp lemon juice
  • Dulse or kelp
  • Dill

The Best Beet Soup Recipe

Sauté the onion in water in a large saucepan, covered, for 5 minutes, without browning. Add the potatoes, carrot, celery and enough water to cover them, and cook covered and gently for a further 5-10 minutes.

Add the beets. Bring to a simmer for 20 minutes or until the all the vegetables are tender.

Puree the soup in a blender or food processor, add the lemon zest and juice, dill and seaweed.

Serve warm or chill until ice cold. Delicious either way.

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