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KBehrens2
Beet soup with spicy yogurt and thyme
Creamy beet soup with thyme and spicy yogurt.
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Ingredients
Directions
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Peel the beet and cut into pieces. Peel the apple, remove the core and cut the apple into pieces.
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Chop the onion and finely chop the garlic.
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Heat the oil in a soup pan and fry the onion and garlic for 3 minutes. Add the beet and apple and cook for 5 minutes on low heat. Change regularly.
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Add the water and the bouillon tablets and bring to the boil. With the lid on the pan, simmer for 30 minutes on low heat.
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Meanwhile, grate the yellow skin of the lemon, press out half and cut the rest into pieces.
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Mix the yogurt with the tabasco and the lemon zest. Ris the leaves of the sprigs of thyme.
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Puree the soup with the hand blender and season with the lemon juice, pepper and salt.
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Divide the soup over 6 deep plates and put a spoonful of spicy yoghurt in it. Garnish with the thyme leaves and serve with the lemon slices.
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Nutrition
115Calories
Sodium36% DV860mg
Fat8% DV5g
Protein6% DV3g
Carbs4% DV12g
Fiber16% DV4g
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