Dinner for 4

Beetroot Soup

Name: Beetroot Soup
Total time: 45 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 3 beetroot; 4 tbsp olive oil; 1 chicken stock cube; 6 cups water; 3 potatoes; 1 can cannellini beans; garnish dill (optional)

Beets, potatoes, and beans simmer in seasoned stock before blending into a smooth, filling soup.

$1.05per serving $

45 minstart to table

4servings

Eastern European Dairy-free Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

3 beetroot
4 tbsp olive oil
1 chicken stock cube
6 cups water
3 potatoes
1 can cannellini beans
garnish dill (optional)

Steps

Peel and chop the beetroot and potatoes into small pieces.
Heat the olive oil in a large pot over medium heat, then cook the vegetables for 5 minutes.
Add the water and chicken stock cube, bring to a boil, and simmer covered for 25 minutes.
Stir in the cannellini beans and cook for 5 minutes.
Blend the soup until smooth, season with salt and pepper, and garnish with dill if using.

Main ingredient on sale this week? See what to make with canned beans on sale.