Beet Soup With Vegetable Chips And Bacon

1. 1

   Preheat the oven 325u00b0F. Fry the bacon in a frying pan until crispy, then remove it and set it aside to drain on some paper towels.

2. 2

   For the vegetable chips, place the beet slices on a lined baking sheet, making sure they don't touch. Sprinkle with salt and 2 tbsp oil and bake for 10 mins. Turn off the oven and leave for another 10 mins, followed by 10 more mins with the oven door slightly open. Repeat the process with the carrots.

3. 3

   To make the soup, heat the remaining 3 tbsp of oil in a pan and saute the cubed beet, onions and potatoes for 3 mins, stirring. Add the wine, bring to a boil and simmer for about 3 mins. Add 4 cups of water and simmer for 30 more mins, stirring occasionally. Puree the soup with a food processor, add the vinegar and season to taste. Serve with the vegetable chips and bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.