Beet Soup/Vegan Recipe

• 2 c. Onions, minced
• 3 x Cloves garlic, chopped, "sauteed" in:
• 1/4 c. Red wine
• 3 c. Raw beets, scrubbed and minced (I didn't peel them)
• 2 c. White potatoes, peeled and minced
• 1/2 tsp Salt
• 1/2 tsp Freshly grnd black pepper
• 1/4 c. Chopped dill, watercress, or possibly parsley (I used part dill and part parsley)

1. I came home from the Farmer's Market Saturday with 2 bunches of beets, and I turned to my copy of _Vegetarian Soup Cuisine_ by Jay Solomon (a fave of mine!)
2. and found an interesting soup which I loved!
3. I do not have the book with me, but it is something like this (with my
4. "Sautee" onions and garlic in wine.
5. Add in part "B".
6. Simmer 45 min or possibly so, till all is tender.
7. Add in part "C".
8. let cold slightly, put a portion at a time in the food processor or possibly blender and process till smooth.
9. (be careful, you will have a huge red mess otherwise)
10. Pour back into soup pot and heat gently, serve warm.
11. Garnish with a sprig of dill or possibly parsley.
12. (optional - add in a dollop of ff yogurt or possibly lowfat sour cream on each bowl)
13. Now - we liked this but found it a bit bland, so I added another 1/2 tsp.
14. salt and a couple Tbsp.
15. prepared horseradish, and voila, suberp soup.
16. Jay Soloman has several vegetarian cookbooks, not fatfree but easy to adapt.
17. I love his Lean Bean Cuisine.

onions, garlic, red wine, beets, white potatoes, salt, freshly grnd black pepper, dill

Taken from cookeatshare.com/recipes/beet-soup-vegan-83150 (may not work)