- Chef's Knife (For chopping vegetables including golden beets and other ingredients)
- Cutting Board (To provide a safe surface for cutting vegetables, fruits, and meats)
- Dutch Oven (A large pot ideal for making soups; excellent at simmering stews over low heat while retaining flavors and nutrients)
- Immersion Blender (For pureeing or blending components of the soup directly in the pot if preferred, ensuring a smooth texture without transferring to another container)
- Wooden Spoon (Useful for stirring ingredients during cooking and serving)
- Measuring Cups (To accurately measure out ingredients like water, golden beets, vegetables, etc.)
- Ladle (For portioning and serving the Golden Beet Soup without spilling or wasting any of it)
6 tablespoons (3/4 stick) pareve margarine
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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