Dill Beet Soup

Name: Dill Beet Soup
Ingredients: 1 Tbsp (15 mL) olive oil; ¾ cup (185 mL) finely chopped onion; ¾ cup (185 mL) quinoa; 3 cups (750 mL) vegetable broth; 1 cup (250 mL) water; 2 large beets, peeled and chopped; 1 tsp (5 mL) minced fresh garlic; ¼ cup (60 mL) chopped fresh dill; ¼ cup (60 mL) fresh lemon juice (about 1-2 lemons); ¼ cup (60 mL) fresh lemon juice (about 1-2 lemons); 1 tsp (5 mL) salt; Pinch ground black pepper; ¼ cup (60 mL) sour cream or low-fat plain yogurt; ¼ cup (60 mL) sour cream or low-fat plain yogurt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The sweet taste of this thick, vibrant and iron-rich soup makes it a delightful meal all on its own. Serve with a thick slab of crusty bread. Store it in a sealed container in the refrigerator for up to four days.

Ingredients

1 Tbsp (15 mL) olive oil
¾ cup (185

Soup
Gluten-free
Vegetarian

Method

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté for about 4 minutes. Add the quinoa and toast until fragrant, about 2 minutes. Add the broth and water and bring to a boil. Add the beets and cook for 5 to 7 minutes. Add the garlic. Reduce the heat, cover and simmer for an additional 10 to 15 minutes, until the beets are tender. Remove from the heat.