Junior Chef’s Recipe Book

Week 2: Purple Soup

This simple borscht style soup is comforting, beautiful, and just plain fun! Dress it up or down with seasonings of your choice. From The Adventurous Eaters Club by Misha and Vicki Collins, with the help of their children.

INGREDIENTS
2 TBSP butter
1 small or medium yellow onion, cut into ½ inch chunks
1 large raw beets, cut into ½ inch chunks
2 medium yellow potatoes, cut into ½ inch chunks
1 large carrot, cut into ½ inch chunks
4 C of water
Juice of ½ a fresh lemon
3 tsp salt
1 tsp garlic powder
Sour cream for garnish

INSTRUCTIONS
1. Melt the butter in a medium pot over medium heat.
2. Toss in the onion and saute until softened and clear, about 5-6 minutes.
3. Add your chopped veggies and water then bring to a boil over high heat.
4. Cover and reduce heat to low. Let simmer for 20 minutes or until the beets are very soft.
5. Allow the soup cool slightly before pouring it from the pot into a blender. 
6. Blend until ultra smooth and purple.
7. Return the blended soup to the pot and add the lemon juice, salt, and garlic powder.
8. Serve and garnish with sour cream. Enjoy!

Serves 2-4