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
-
30 minMain dishtarly, green beans, pine nuts, fresh goat cheese, apricots, butter, lemon juice,beans with goat cheese and lemon butter
-
15 minMain disholive oil, garlic, Italian bread roll, avocado, fried chicken fillet, (bunch) tomato, shallot, Caesar Dressing,Caesar chicken roll
-
30 minMain dishdried hard sausage, Red pepper, leeks, Red onion, medium sized egg, paprika, traditional olive oil, shrimps,Spanish omelet
-
30 minMain dishmussel, olive oil, onion, garlic, thyme, laurel leaf, tomato paste, tomato cubes, dry white wine, fish bouillon tablet, almond shavings, fish fillet,fish dish with almonds
Nutrition
320Calories
Sodium27% DV655mg
Fat29% DV19g
Protein22% DV11g
Carbs9% DV26g
Fiber8% DV2g
Loved it