Veggie Broth And Beet Potage Recipe by cookpad.japan
Cooking Instructions 1 Peel the beet and slice it thinly, chop the potato, and slice the onion. 2 Heat some olive oil in a pot and sauté the onion. 3 When the onion is translucent, add the beets and potatoes. When they're coated in oil, sprinkle with salt, cover with a lid and steam-cook over low heat, stirring occasionally. 4 When the amount has reduced a bit and the beets become tender, pour in the vegetable broth, replace the lid, and let it simmer. 5 When the potatoes are soft and the beets are well cooked, add 200 ml soy milk. Put the mixture through a blender. 6 Pour the mixture back in the pot, add the remaining soy milk and reheat it. Season with salt, and it's ready to serve ♪ 7 I put some chopped green scallions on top ♪ A little wasabi mixed in as a finishing touch brings out the sweetness of the beets and is surprisingly delicious ♪ 1 Peel the beet and slice it thinly, chop the potato, and slice the onion. 1 Peel the beet and slice it thinly, chop the potato, and slice the onion. 2 Heat some olive oil in a pot and sauté the onion. 2 Heat some olive oil in a pot and sauté the onion. 3 When the onion is translucent, add the beets and potatoes. When they're coated in oil, sprinkle with salt, cover with a lid and steam-cook over low heat, stirring occasionally. 3 When the onion is translucent, add the beets and potatoes. When they're coated in oil, sprinkle with salt, cover with a lid and steam-cook over low heat, stirring occasionally. 4 When the amount has reduced a bit and the beets become tender, pour in the vegetable broth, replace the lid, and let it simmer. 4 When the amount has reduced a bit and the beets become tender, pour in the vegetable broth, replace the lid, and let it simmer. 5 When the potatoes are soft and the beets are well cooked, add 200 ml soy milk. Put the mixture through a blender. 5 When the potatoes are soft and the beets are well cooked, add 200 ml soy milk. Put the mixture through a blender. 6 Pour the mixture back in the pot, add the remaining soy milk and reheat it. Season with salt, and it's ready to serve ♪ 6 Pour the mixture back in the pot, add the remaining soy milk and reheat it. Season with salt, and it's ready to serve ♪ 7 I put some chopped green scallions on top ♪ A little wasabi mixed in as a finishing touch brings out the sweetness of the beets and is surprisingly delicious ♪ 7 I put some chopped green scallions on top ♪ A little wasabi mixed in as a finishing touch brings out the sweetness of the beets and is surprisingly delicious ♪ More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Azie's Cheese Steak Croissants Chile Colorado wet buritto Candied Bacon Bavarian Cream A1 Baked Pork Chops Azie's Cheese Steak Croissants Chile Colorado wet buritto Candied Bacon Bavarian Cream A1 Baked Pork Chops Sautéed and Marinated Chicken with My Special Sauce! Fish and Tomato Pasta With Fennel Leaves Simple Hand-Kneaded Bread (proved in the fridge) Cream Puffs Banana Press Chococheese Mushroom Sauce Crunchy Peanut Balls Thai Larb Gai Seafood Chowder Pie Ladybirds Home Made Peanut Butter Ice Cream Sautéed and Marinated Chicken with My Special Sauce! Fish and Tomato Pasta With Fennel Leaves Simple Hand-Kneaded Bread (proved in the fridge) Cream Puffs Banana Press Chococheese Mushroom Sauce Crunchy Peanut Balls Thai Larb Gai Seafood Chowder Pie Ladybirds Home Made Peanut Butter Ice Cream