GLUTEN FREE RECIPE
- 1 onion
- 2 TB olive oil
- 3 carrots
- 2 medium beets
- 1/2 TB fresh chopped rosemary
- 1 tsp dried oregano
- 1 yukon gold potato
- 2 bay leaves
- 4 cups chicken broth
- 2 cups water
- Plain goat yogurt, sour cream or creme fraiche
- Handful mint leaves
- Scrub carrots and beets and remove the beet greens and skins. Heat olive oil in 4 quart pot; add onion and saute until soft. Add carrots and beet; saute 2 minutes
- Finely chop rosemary. Add rosemary, oregano, potato, bay leaves, chicken broth and water; bring to a boil then down to a simmer for 40 minutes.
- Remove bay leaves and let soup cool. Puree with an immersion blender. Add 2 tbls of goat yogurt to each bowl of soup and garnish with mint leaves.
