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Sarah O
Creamy beet soup
Beetroot soup with red onion, potatoes, Greek yogurt and gorgonzola.
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Ingredients
Directions
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Slice the onion and the beets into coarse pieces. Peel and cut the potatoes into cubes.
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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.
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Bring to the boil and simmer for 15-20 minutes. Puree the soup.
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Cut the dill finely and stir in the dill, but keep 2 t behind.
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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.
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Nutrition
320Calories
Sodium27% DV655mg
Fat29% DV19g
Protein22% DV11g
Carbs9% DV26g
Fiber8% DV2g
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