Filter
Reset
Sort ByRelevance
Mooseinthekitchen
Puffed beet soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pot and fry the onion and garlic for 3 minutes. Add the tomato cubes, stock, cumin and coriander powder and the beetroot and warm for 5 minutes.
-
Puree with a hand blender to a smooth soup and season with salt and pepper.
-
Serve the beetroot soup in 4 bowls and sprinkle with the goat's cheese and parsley.
Blogs that might be interesting
-
570 minAppetizerbeetroot, yellow beet, fresh thyme, crema de balsamico, fresh goat cheese natural 45,beet terrine of red and yellow beet -
15 minAppetizerblackberries, extra virgin olive oil, balsamic vinegar, shallot, arugula, lamb's lettuce, goat cheese,lamb's lettuce with blackberries and goat's cheese -
40 minAppetizermushroom melange, garlic, traditional olive oil, hamham, fresh fresh mint, fresh parsley, small red onion, roll fresh puff pastry,inverted mushroom tarts -
15 minLunchromaine lettuce, crouton, peanut oil, garlic, deep-frozen stir-shrimp, chilli pepper flakes, mayonnaise, mustard, anchovy fillet, Parmesan cheese, Worcestershire sauce,caesar salad with prawns
Nutrition
215Calories
Sodium0% DV3g
Fat18% DV12g
Protein20% DV10g
Carbs5% DV14g
Fiber20% DV5g
Loved it