Ingredients
- 1 tablespoon of canola oil
- 1 medium onion, chopped
- 2 cloves of garlic, chopped
- 5 small beets
- 1 piece of ginger (approximately 2 cm) peeled and chopped
- Salt to taste
- 1 1/2 liter of water
- 2 tablespoons chopped parsley
Method of preparation
- In a pressure cooker, heat the oil and sauté the onion and garlic.
- Add the beetroot and ginger and season with salt.
- Add the water, close the pan and let the mixture cook for approximately 20 minutes.
- Turn off the heat, let the pressure release and blend everything in a blender.
- Reheat the soup before serving and add chopped parsley to each dish.
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