Beetroot, lemon and chive soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Beetroot Organic, 300 gram(s) Carrots, raw, 1 large (7-1/4" to 8-1/2" long) Potato - White 1 medium (150g), Onions, raw, 1 cup, chopped Garlic, 2 clove Beef stock, 4 cupsLemon, fresh squeezed, juice of one whole lemon, .5 serving Fresh Chives, 1 tbsp chopped Yogurt, plain, low fat, 20 gramsExtra Virgin Olive Oil, 2 tbsp
Peel and chop vegetables.
Saute vegetables and garlic gently in olive oil for 5-10 minutes until softened.
Add stock and simmer for 35 to 40 minutes.
Blend, add lemon juice and chives.
Serve topped with a dollop of yogurt.
Serving Size: Makes 4 large bowls
Number of Servings: 4
Recipe submitted by SparkPeople user BUBBLYFISH.
Saute vegetables and garlic gently in olive oil for 5-10 minutes until softened.
Add stock and simmer for 35 to 40 minutes.
Blend, add lemon juice and chives.
Serve topped with a dollop of yogurt.
Serving Size: Makes 4 large bowls
Number of Servings: 4
Recipe submitted by SparkPeople user BUBBLYFISH.
Nutritional Info Amount Per Serving
- Calories: 184.4
- Total Fat: 7.5 g
- Cholesterol: 0.3 mg
- Sodium: 495.3 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.8 g
- Protein: 6.5 g
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