Filter
Reset
Sort ByRelevance
Sarah O
Creamy beet soup
Beetroot soup with red onion, potatoes, Greek yogurt and gorgonzola.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the onion and the beets into coarse pieces. Peel and cut the potatoes into cubes.
-
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.
-
Bring to the boil and simmer for 15-20 minutes. Puree the soup.
-
Cut the dill finely and stir in the dill, but keep 2 t behind.
-
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.
Blogs that might be interesting
-
70 minMain dishcream butter puff pastry, fresh spinach, Broccoli, unsalted cashew nuts, medium sized egg, fresh cream, young mature goat's cheese,broccoli spinach pie
-
35 minMain disholive oil, onion, Red pepper, green pepper, yellow bell pepper, garlic, beef cucumber, fresh sausage, salami, paprika, cumin powder (djinten), tomato paste, tomato cubes, laurel leaf,fast goulash with paprika and sausage
-
20 minMain dishonion, traditional olive oil, minced beef, tomato cubes, cocoa powder, Tortilla wraps, head of iceberg lettuce, canned corn, sour cream,mexican tortilla
-
20 minMain dishminced beef, spring / forest onion, garlic, egg yolk, peanut oil, liquid baking product, hamburger bun, fine leaf lettuce, lamb's lettuce, mayonnaise, halvanaise, mustard, honey, pickle,blueberry burger with pickle and mustard sauce
Nutrition
320Calories
Sodium27% DV655mg
Fat29% DV19g
Protein22% DV11g
Carbs9% DV26g
Fiber8% DV2g
Loved it