Ingredients
2 medium beetroots
1 carton organic vegetable broth
1 tbsp butter
1 tbsp all purpose flour
salt to taste
1 tspn ground black pepper
For Garnishing
Heavy cream mixed with a drop or two of lemon juice
Steps to follow:
- Start by peeling the beetroot and cooking it in a covered pot with little water till its tender but not mushy.
- Once cooked, grate the beetroot and set aside.
- In a heavy bottom pan, take a table-spoon of butter and add a table-spoon of all purpose flour. Keep stirring for about a minute or so.
- Add the broth and grated beet root and cook till the broth boils. Add salt and pepper. (Please note that the broth usually has salt so you may want to taste and then add salt accordingly. )
- While serving, top the soup with a little bit of heavy cream mixed with lemon.
