Beetroot Soup by Thermo fun with Thelma. A Thermomix <sup>®</sup> recipe in the category Soups on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Beetroot Soup

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Ingredients

1 g

Beetroot Soup

30 g olive oil, cold pressed
1 onion, halved unless big, then quartered
2 carrots, chopped (peeled if you fancy)
3 sticks Celery, chopped
2 cloves garlic, peeled
1 lemon, zest
2 pinches black pepper, freshly ground
350 g Beetroot, peeled and chopped
200 g kumara or potato, peeled and chopped
1 heaped tablespoons chicken or vegetable stock paste
500 g filtered water
30 g freshly squeezed lemon juice

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6

35min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
1st main course Appetizer Starter New Zealand Cooking Heating Easy Natural Quick Dinner Lunch Supper Eastern European Mediterranean Polish Everyday Gluten free Non-dairy Vegetarian Nut free

Recipe's preparation

Method

Please onion, celery, garlic and lemon zest into mixing bowl and chop 3 sec/speed 5.

Scrape down sides of mixing bowl with spatula.

Add oil, and sauté 3 min/120°C/speed 1.

Add beetroot, carrot and kumara and chop 15 sec /speed 7.

Scrape down sides of mixing bowl with spatula.

Add water, pepper and stock paste [size= 11.0pt; line-height: 107%; font-family: 'Calibri',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: 'Times New Roman'; mso-hansi-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; color: #333333; mso-ansi-language: EN-NZ; mso-fareast-language: EN-NZ; mso-bidi-language: AR-SA]and cook 20 min/100°C/speed 1.[/size]

Blend 1 min/speed 5-9, increasing gradually from speed 5 to speed 9.

Add lemon juice and blend 5 seconds on speed 4.

Pour into bowls, optional add a dollop of Greek yoghurt, cream, cottage cheese or coconut yoghurt. Garnish with parsley or basil. Serve hot.

Accessories you need

Spatula TM5/TM6
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Tip

You can adjust the stock paste and dollop of yoghurt at the end to make this dish vegetarian or vegan.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.