Filter
Reset
Sort ByRelevance
JENNINE1980
Beets soup with spring onion
Try this beetroot soup with spring onion
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pot and fry the spring onions without the leaves. Scoop the potato cubes through and heat for 5 minutes.
-
Add the beetroot, lemon juice, stock, salt and pepper and cook for about 15 minutes until the potatoes are tender. Puree the mixture.
-
Stir the leaves of the spring onions through the soup. Serve the soup with a spoon of sour cream and sprinkle with pepper and dill.
Blogs that might be interesting
-
40 minAppetizermilk, dried yeast, egg, turmeric, olive oil, flour, Parmesan cheese, watercress, lamb's lettuce, butter, sugar, pistachios, chilli pepper flakes,turmeric case with cauliflower cream and pistachio caramel
-
20 minAppetizerfresh haricots verts, chicken fillets, traditional olive oil, mushroom melange, hazelnut oil, white balsamic vinegar, rucolasla melange, unroasted hazelnuts, Pecorino Romano,salad with grilled chicken and hazelnut oil
-
30 minAppetizerextra virgin olive oil, shallot, fresh basil, garden peas, vegetable stock, broken green beans, celery, Greek yoghurt, ham cubes,richly filled pea soup
-
30 minAppetizerportobello mushrooms, fresh parsley, Ravioli con funghi porcini, shallot, garlic, olive oil, sherry, 4 formaggisaus, salt and freshly ground black pepper,creamy ravioli with portobello
Nutrition
185Calories
Sodium0% DV0g
Fat15% DV10g
Protein8% DV4g
Carbs6% DV18g
Fiber0% DV0g
Loved it