• 1 tea spoon of Wexford sea salt
• 4 medium-sized beetroots, peeled and grated or diced
• 2 medium-sized potatoes, peeled and diced
• 1 onion, finely chopped
• 2 carrots, peeled and grated
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth ( my home made chicken broth )
• 2 tablespoons olive oil or butter
• 1 bay leaf
• 1 teaspoon dried thyme (or fresh thyme leaves)
• 1 teaspoon sugar (optional, to balance the tartness of the beets)
• Sour cream or yogurt (for garnish)
• Fresh dill or parsley (for garnish)

‍

1. Heat the olive oil or butter in a large soup pot over medium heat. Add the chopped onion and garlic, and sauté until the onions become translucent, about 3-5 minutes.
2. Add the grated beetroots and carrots to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften and release their juices.
3. Pour in the vegetable or chicken broth and add the diced potatoes, bay leaf, and thyme. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.
4. Remove the bay leaf from the soup and discard it. Use an immersion blender or a regular blender to puree the soup until it reaches your desired consistency. If using a regular blender, be sure to let the soup cool slightly before blending and do it in batches if necessary.
5. If the soup tastes too tart, you can add a teaspoon of sugar to balance the flavors. Season with salt and pepper to taste.
6. Reheat the soup if needed and serve it hot, garnished with a dollop of sour cream or yogurt and a sprinkle of fresh dill or parsley.
7. Enjoy your homemade beetroot soup! It's delicious served with crusty bread or as an appetizer for a larger meal.

‍

‍

• Preparation: 15-20 minutes (peeling, chopping, and grating the vegetables)
• Cooking: 30-40 minutes (simmering the soup until the vegetables are tender)

‍

Enjoy!

‍

‍