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LORRAINEWINKEL
Beet soup with apple and goat cheese
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Ingredients
Directions
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Heat the oil and fry the shallots, garlic and celery for 2-3 minutes.
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Spoon the beetroot and apple through it and bake for 1-2 minutes.
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Pour in the stock and cook at a low setting for 10-12 minutes.
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Allow to cool slightly and puree the soup.
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Serve hot or cold with a scoop of sour cream, goat cheese and a sprig of dill on it.
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Nutrition
245Calories
Sodium0% DV0g
Fat26% DV17g
Protein14% DV7g
Carbs4% DV13g
Fiber0% DV0g
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