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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.5
  • Total Fat: 4.5 g
  • Cholesterol: 4.4 mg
  • Sodium: 564.1 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Beet and fennel soup with Greek yogurt (adapted from epicurious) calories by ingredient
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Beet and fennel soup with Greek yogurt (adapted from epicurious)

Submitted by: APRIL1X

Introduction

Beautiful color and soft flavor for a healthy and hearty soup. Beautiful color and soft flavor for a healthy and hearty soup.
Number of Servings: 4

Ingredients

    Fennel, 1 cup, chopped
    Onions, raw, 1 cup, chopped
    Olive Oil, 1 tbsp
    Beets, fresh, 3 beet (2" dia) or 2 large-- peeled and cubed
    Chicken Broth, 2 cup
    1 cup Greek yogurt (1/2 2% and half fat free)

Tips

Use vegetable broth for a vegan dish.


Directions

soften the fennel and onion in the olive oil for about 5 minutes. add the cubed beets, stir to coat. add broth, bring to boil, reduce to simmer, and cook for about 20 minutes until beets are soft.

remove soup from heat and puree in blender in batches. return to pot, add yogurt, and reheat, seasoning with salt and pepper to taste.

Serving Size: makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user APRIL1X.






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