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Creamy beet soup
 
 
4 ServingsPTM30 min

Creamy beet soup


Beetroot soup with red onion, potatoes, Greek yogurt and gorgonzola.

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Directions

  1. Slice the onion and the beets into coarse pieces. Peel and cut the potatoes into cubes.
  2. Heat the oil in a large soup pot, then fry the onion lightly brown. Spoon the beets and the potato cubes and add the stock.
  3. Bring to the boil and simmer for 15-20 minutes. Puree the soup.
  4. Cut the dill finely and stir in the dill, but keep 2 t behind.
  5. Spoon the soup into bowls and spoon in each bowl a tablespoon of yogurt, crumble some gorgonzola over it and sprinkle with the trapped dill.


Nutrition

320Calories
Sodium27% DV655mg
Fat29% DV19g
Protein22% DV11g
Carbs9% DV26g
Fiber8% DV2g

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