Lean beetroot puree soup

It's easy and fast! With boiled beets, your lunch will be ready in just half an hour. The recipe for how to make lean beetroot puree soup is pretty simple. See the step by step recipe for details.

Ingredients

• Beets - 400 Grams
• Potatoes - 2 Pieces
• Carrots - 1 Piece
• Onion - 1 Piece
• White cabbage - 300-400 grams
• Olive oil - 2 tbsp. spoons
• Water - 1 Liter
• Dried Garlic - 1 Teaspoon
• Coriander - 1/2 Teaspoon
• Lemon juice - 1 tbsp. the spoon

Directions

1. Prepare the food you need. Pre-boil the beets until tender. Wash vegetables, peel.
2. Cut all vegetables, except cabbage, into small cubes. Heat the olive oil in a double-bottomed saucepan or saucepan. Salt potatoes, carrots, onions and add dried garlic, coriander. Sear the vegetables for 2 minutes, stirring occasionally. If you want a more dietary version of the soup, skip the frying step. Pour vegetables with water, bring to a boil. Simmer for 5 minutes.
3. Chop the cabbage finely. Add to a saucepan, cook until the cabbage is tender.
4. Pour lemon juice on boiled beets to keep their bright color. Add to soup, cook for 2 minutes. Drain the broth.
5. Whisk the vegetables with a blender until puree. Pour in the broth, bring the puree soup to the desired thickness. Bon Appetit!