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JENNINE1980
Beets soup with spring onion
Try this beetroot soup with spring onion
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Ingredients
Directions
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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.
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Add the beetroot, lemon juice, stock, salt and pepper and cook for about 15 minutes until the potatoes are tender. Puree the mixture.
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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.
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Nutrition
185Calories
Sodium0% DV0g
Fat15% DV10g
Protein8% DV4g
Carbs6% DV18g
Fiber0% DV0g
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