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Sarah Stensberg
Beet soup with apple
Soup of boiled beetroot, celeriac, apple, shallot, parsley, mint and sour cream.
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Ingredients
Directions
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Peel the beetroot, celeriac and apples and cut into pieces. Cut the shallots.
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Heat the oil in a soup pot and fry the shallot for 3 minutes. Add the celeriac and cook for 5 minutes. Add the beet and apple and cook for 1 min.
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Add the water and the vegetable stock capsules and bring to the boil. Cook gently for 15 minutes with the lid on the pan.
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Slice the parsley and the leaves of the fresh mint. Puree the soup with the hand blender. Season with pepper and salt.
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Divide the soup over plates or bowls and spoon a spoonful of sour cream. Sprinkle with the chopped parsley and mint.
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Nutrition
210Calories
Sodium33% DV800mg
Fat20% DV13g
Protein6% DV3g
Carbs6% DV17g
Fiber28% DV7g
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