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
-
90 minAppetizerleeks, something crumbly potatoes, shallot, unsalted butter, chicken broth from tablet, dried laurel leaves, cooking cream light, semi-skimmed milk, fresh chives,creamy cold leek soup (vichyssoise) -
25 minLunchKale, Spinach, oil, onion, garlic, fresh ginger, cinnamon powder, laurel leaf, tomato, Red pepper, creme fraiche, cumin powder (djinten),indian kale-spinach soup -
30 minAppetizercucumber, White wine vinegar, tuna natural, cream cheese natural, spring / forest onion, fresh parsley,timbaaltjes of tuna and cucumber -
520 minAppetizergruyere, lemon, butter or margarine to grease, flower, cold milk, fish bouillon tablet, Dutch shrimps, Eggs, salt, (freshly ground) pepper, bread-crumbs, butter or margarine to grease, frying fat or oil,shrimp croquettes with gruyere
Nutrition
215Calories
Sodium0% DV3g
Fat18% DV12g
Protein20% DV10g
Carbs5% DV14g
Fiber20% DV5g
Loved it