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Mooseinthekitchen
Puffed beet soup
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Ingredients
Directions
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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.
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Puree with a hand blender to a smooth soup and season with salt and pepper.
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Serve the beetroot soup in 4 bowls and sprinkle with the goat's cheese and parsley.
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Nutrition
215Calories
Sodium0% DV3g
Fat18% DV12g
Protein20% DV10g
Carbs5% DV14g
Fiber20% DV5g
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