Beetroot Soup With Feta Cheese

Ingredients:

3 medium beets, pre-boiled and diced

3 cups vegetable broth

1 medium size potato, peeled and diced

1 medium size carrot, diced

1/2 medium size onion, chopped

2 bay leaves

2 celery stalks with leaves, stalk chopped, leaves sliced

Bunch of fresh dill or parsley

1 tbsp olive oil

alternatively 2 scoops of sour cream or white yoghurt

salt&pepper

*

This lighter and less caloric version of the famous borscht soup can be served both warm or cold in the hot summer days. Fry the onion on the olive oil, add chopped celery stalks, diced potato, carrot and beets, pour the vegetable broth over, through the bay leaves in, season with salt and pepper and cook until tender. Let cool off a bit and mix with blender or immersion mixer. Add a few cubes of low fat feta cheese and sprinkle with chopped dill or parsley. Serve with brown bread, alternatively with a scoop of sour cream or white yogurt  cold or warm as per your preference.

Bon Appetit!