Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beetroots’ potage. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

This type of ash consists of green leaves (spinach, parsley, dried dill, a few sprigs, leek and fenugreek), beetroots, onions, garlic, lentil, flour, salt, pepper and turmeric. Some people add vinegar or pomegranate paste to it to give it a sour flavor. Put the oven rack in the middle of the oven.

Beetroots’ potage is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Beetroots’ potage is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook beetroots’ potage using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Beetroots’ potage:

1. Make ready 3 medium sized beetroots
2. Get 1 medium sized potato
3. Make ready Half onion
4. Make ready 1 TBS olive oil
5. Take Water
6. Get 1 cube soup stock
7. Get Pinch black pepper and salt
8. Prepare 1-2 cups milk or soy milk
9. Prepare Pinch parsley for garnish

A soupe aux légumes would be a brothy soup that has whole chunks of stewed vegetables in it (think of classic soupe au pistou). A potage aux légumes isn't brothy, it's a thick and velvety blend of all the stewed vegetables together, and it's a completely different experience. Both types of soup are French bistro classics. A nutritious potage with a variety of vegetables.

Instructions to make Beetroots’ potage:

1. Peel and cut into small pieces beetroots, onion and potato.
2. Heat olive oil in a small pot and fry your onion, potato and beetroots. Add enough water to cover them and cook for 15-20mins until beetroots become soft.
3. Process them well with hand blender or in a mixer.
4. Add milk or soy milk, soup stock and pinch of salt and pepper and let it hot (don’t boil!).

I often make this for breakfast. Use a big bowl and mix all the ingredients well. Place beets cut side down on a baking sheet and drizzle lightly with oil. Place a sheet of parchment paper over the beets and set in oven. The parchment paper keeps the beets from browning too much and is healthier than tin foil.

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