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Beetroots vellutata

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Ingredients

Adjust Servings:
2 beetroots
2 sweet potatoes
1 shallot
1 carrot
2 pieces celery
2/3 spoons extra virgin olive oil
water
2 spoons per person yogurt
roasted hazelnuts
salt

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Beetroots vellutata

Features:
  • Gluten Free
Cuisine:

Soft and tasty

  • Serves 3
  • Easy

Ingredients

Directions

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In winter time I love to warm up with lots of colourful soups … especially during the week!

They are delicious and healthy as this with beetroot, sweet potatoes, yogurt and hazelnuts!

 

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Steps

1
Done

Brown the finely chopped carrot, celery and shallot in extra virgin olive oil.
Add chopped into cubes beetroots and sweet potatoes.
Mix and leave tp flavour with salt.
Cover with water and let it boil over low heat for 30 minutes.
When beetroot are soft enough, blend your vellutata with an immersion blender.
Serve hot with 2 spoons of yogurt per person and a handful of chopped roasted hazelnuts.
Enjoy!

Annapaola

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