Creamy Beet Soup Without All the Cream
Beets are known for their vibrant color and are a great source of antioxidants and essential nutrients.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 4 cup Beets
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Potato
- 4 cups Vegetable broth
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh dill
- 4 tablespoon Sour cream
Instructions
- Peel and chop the beets, onion, garlic, and potato.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the chopped beets and potato to the pot, and cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth and creamy.
- Stir in lemon juice, salt, and black pepper.
- Serve the soup hot, garnished with fresh dill and a dollop of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.