- 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
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.