Roast beet soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 beets (2" dia, sphere) Beets, boiled 6 cup (8 fl oz) Chicken Broth 0.75 cup, chopped Onions, raw 2 tbsp Olive Oil Flavorite brand pure olive oil 1 tsp Salt
preheat oven at 400*. Clean beets, chop off heads and place top down on parchment paper lined cookie sheet. Bake for an hour or until a fork can poke through with ease.
Once beets have cooled, peel them, chop them into even sized cubes.
In a deep pot fry up the chopped onion in the oil and when translucent add garlic powder.
Transfer the chopped beets into the pot with translucent onions and top it all off with the chicken broth.
Bring to a boil then bring heat down to a simmer. Let it simmer for 15-20 mins. Kill heat. Let it cool and then purée.
Serving Size: 10 servings of 1.5 cups
Number of Servings: 10
Recipe submitted by SparkPeople user DAFTMC.
Once beets have cooled, peel them, chop them into even sized cubes.
In a deep pot fry up the chopped onion in the oil and when translucent add garlic powder.
Transfer the chopped beets into the pot with translucent onions and top it all off with the chicken broth.
Bring to a boil then bring heat down to a simmer. Let it simmer for 15-20 mins. Kill heat. Let it cool and then purée.
Serving Size: 10 servings of 1.5 cups
Number of Servings: 10
Recipe submitted by SparkPeople user DAFTMC.
Nutritional Info Amount Per Serving
- Calories: 37.9
- Total Fat: 3.1 g
- Cholesterol: 3.0 mg
- Sodium: 830.3 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.9 g
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