Beetroot Soup

Instructions

1. 1

   Preheat the oven to 180°C. Peel and chop the beets and carrot into 2-inch pieces.

   Tip: Use gloves to protect your hands from the juice.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

   Tip: Mince garlic just before using for best flavor.

4. 4

   Add the chopped beets and carrot, salt, and black pepper. Cook for 5 minutes, stirring occasionally.

   Tip: Use a spoon to scrape the bottom of the pot for all the browned bits.

5. 5

   Pour in the chicken broth and apple cider vinegar. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes.

   Tip: Use a potato masher or spoon to mash the beets to your desired consistency.

6. 6

   Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and puree it in a blender or food processor.

   Tip: Be careful when blending hot liquids.

7. 7

   Stir in the lemon juice and chopped fresh parsley. Serve hot, garnished with additional parsley if desired.

   Tip: Lemon juice adds a touch of brightness to the dish.