11 small Potatoes
a piece of Celery
200 ml of Tomato juice
3 tablespoons olive Oil
Prep Time: 10 Minutes
Cook Time: 55 Minutes
In this period before Christmas I prefer to cook light meals. Beets are a vegetable that I use often in the kitchen because it is an antioxidant and a natural drug that prevents and treats anemia. If other day I made a delicious beet salad, today will present a perfect soup for cold days. In addition, this beet soup is prepared very quickly. My son is declared the biggest fan of beet soup. He always ask for a second serving. I admit that I like beet soup also. It reminds me of childhood when I eat with great appetite to
I peeled vegetables and I cut into small cubes. I put onions, carrots, celery and beets in a saucepan with 3 tablespoons of olive oil and some water.
I let the vegetables simmer for 7 minutes, covered with a lid, then I added 2 liters of boiling water. I let it simmer for 15 minutes. After this time I added potatoes. After 15 minutes the potatoes were boiled, I poured the tomato juice and I added salt.
I let the beet soup simmer over medium heat for about 15 minutes. Finally I added parsley. Bon appetite!