Red soup


3 beetroots
3 potatoes
1/2 leek
2 carrots
2 mandarins juiced

Peel the beetroots, the potatoes, the carrot and cut into chuncks.
Slice the leek.
Put the vegetables and the mandarin juice in a large saucepan, add 1 liter of water.
Cook for 30 minutes and blend.
Season as taste and serve.

Comment: Remember, this soup is quite thick and can be stored for five days in the fridge, remember just to add a little water before reheating.

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One Response to “Red soup”

  1. Pesto verde two ways and red soup « Experiments in dessertarian cooking Says:

    […] -Red soup -Pesto verde -Spaghetti -Chocolate short bread Hi! How are you all today? Managed to get up early […]


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