Further Food Nutritionist Commentary:

Beets are rich in antioxidants, have anti-inflammatory properties, and are an excellent source of folate, a naturally-occurring vitamin that is key for cell growth and for pregnant women.
Did you know, onions are a high source of vitamin C? It's true! They are also a good source of fiber!

By Kathleen Benson, RDN LD

Sweet and Savoury Beet Soup with Creme Fraiche

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Servings: 1

Ingredients

3 large beets
2 cups water
1/2 tablespoon olive oil
1 large onion (peeled and diced)
1 teaspoon sea salt
3 cups beef stock*
1 teaspoon dried dill
2 teaspoon organic white wine vinegar
1/2 cup grass-fed sour cream (divided)

*For a lighter beet soup, omit the beef stock and use veggie stock or water.

Instructions

1. Put beets into a pot with water and bring to a boil. Cover and cook on medium heat for 40 minutes or until beets are pierce-able with a fork. Drain the beets and let cool.
2. Peel beets and chop into quarters.
3. In a soup pot, sauté onion in olive oil on medium heat until translucent (3-4 minutes).
4. Add sea salt, beef stock, dill, white wine vinegar and quartered beets. Cook all ingredients together for 7-10 minutes.
5. Using a slotted spoon, remove the vegetables from the soup and puree in a food processor or blender.
6. Add the pureed vegetables back to the soup. Taste and adjust seasoning if needed.
7. Whisk in sour cream. Reserve 1 tablespoon of sour cream and dilute with water so you can make a pretty white swirl on top of the soup.

1. Put beets into a pot with water and bring to a boil. Cover and cook on medium heat for 40 minutes or until beets are pierce-able with a fork. Drain the beets and let cool. 2. Peel beets and chop into quarters. 3. In a soup pot, sauté onion in olive oil on medium heat until translucent (3-4 minutes). 4. Add sea salt, beef stock, dill, white wine vinegar and quartered beets. Cook all ingredients together for 7-10 minutes. 5. Using a slotted spoon, remove the vegetables from the soup and puree in a food processor or blender. 6. Add the pureed vegetables back to the soup. Taste and adjust seasoning if needed. 7. Whisk in sour cream. Reserve 1 tablespoon of sour cream and dilute with water so you can make a pretty white swirl on top of the soup.

Nutrition Information

Per Serving:  Calories: 268; Total Fat: 16g; Saturated Fat: 8g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 25mg; Sodium: 2010mg; Potassium: 609mg; Carbohydrate: 25g; Fiber: 5g; Sugar: 15g; Protein: 9g


Nutrition Bonus: Vit C: 21%; Calcium: 15%; Iron: 11%

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend