Garden Beet Soup Recipe

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Make this at the height of summer, when markets and gardens are full of lusciously ripe vegetables. Simple and earthy, whether eaten hot or cold, and a treat on a sweltering August day. Make extra and freeze to serve hot when the days are cold.
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Servings:
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Ingredients
  • 4 medium beets, about 1 pound
  • 1 large carrot
  • 2 cloves garlic
  • 3 cups chicken stock or water
  • 1 lemon, juiced
  • 1 teaspoon salt, or to taste
  • freshly ground black pepper, to taste
  • 1/2 cup sour cream or plain yogurt
  • 2 tablespoons chopped fresh dill leaves (optional, but good)
Container: saucepan
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
  • Peel and grate beets and carrot. Press or mince garlic. Add to saucepan with broth or water and simmer until all vegetables are tender, about 10 minutes.
  • Add lemon juice, salt and pepper. Chill, if serving cold.
  • When ready to serve, top with sour cream and dill, if using.
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