Ingredients
The following ingredients have 4 Servings
- 3 medium beets (peeled, cubed)
- 1 small fennel bulb (chopped)
- 2 medium potatoes (peeled, cubed)
- 3 garlic cloves (finely chopped)
- 1½ tablespoons ginger (finely chopped)
- 1 onion (finely chopped)
- ½ celery stalk (finely chopped)
- 3½ cups hot vegetable stock (adjust the amount to your taste)
- 1 tablespoon cider vinegar
- 2 tablespoons olive oil
- 1 bay leaf
- 2 allspice berries
- 2 tablespoons dill (finely chopped)
- Salt and pepper to taste
Instruction
- In a large pot heat up the oil with the bay leaf and allspice. Add the ginger, garlic, celery and fennel, stir and fry for 5 minutes over a medium heat stirring often. Add the beets, potatoes, vinegar, most of the stock (you can add the rest later), pepper to taste, stir, cover and simmer for 30 minutes (or until the beetroot is fully cooked).
- Remove from the heat and discard the bay leaf and allspice. Add the dill and puree the soup. Top up with more stock if needed, adjust the seasoning as necessary and enjoy!
