Beetroot, lemon and chive soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Beetroot, lemon and chive soup calories by ingredient
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 cups
Lemon, fresh squeezed, juice of one whole lemon, .5 serving
Fresh Chives, 1 tbsp chopped
Yogurt, plain, low fat, 20 grams
Extra Virgin Olive Oil, 2 tbsp
Directions
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.