Recipe Details
Ingredients
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3tablespoonsolive oil
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1mediumonion, chopped
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3clovesgarlic, chopped
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6mediumbeets, peeled and chopped
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2cupsbeef stock
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salt and freshly ground black pepper to taste
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¼cupheavy cream, or as needed
Cooking Directions
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Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until soft but not browned, about 5 minutes. Stir in beets and cook for 1 minute.
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Pour in stock; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until beets are tender, 20 to 30 minutes. Remove from heat and allow to cool slightly.
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Working in batches, pulse soup in a food processor until smooth. Return to the saucepan and cook over low heat until heated through. Ladle soup into 4 bowls and garnish each with a swirl of cream.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories229 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 5g |
25% |
| Cholesterol 20mg |
7% |
| Sodium 147mg |
6% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 4g |
15% |
| Total Sugars 12g |
|
| Protein 5g |
10% |
| Vitamin C 16mg |
17% |
| Calcium 48mg |
4% |
| Iron 2mg |
8% |
| Potassium 539mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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