Creamy Beetroot Soup

1. 1

   Assemble all the ingredients.

2. 2

   Warm olive oil in a large saucepan over medium heat. Cook and stir the onion and the garlic in the hot oil until softened but not browned, about 5 minutes.

3. 3

   Stir in the beets and cook for 1 minute.

4. 4

   Pour in the stock; season with salt and pepper. Bring to a boil; cover, reduce the heat to medium-low, and simmer until the beets are tender, 20 to 30 minutes. Remove from the heat and let cool slightly.

5. 5

   In batches, pulse the soup in a food processor until smooth. Return it to the saucepan and cook over low heat until heated through.

6. 6

   Ladle the soup into 4 bowls and garnish each with a swirl of cream.

• Calories 328.12 kcal Moderate
• Protein 6.34 g Moderate
• Carbs 37.55 g Moderate
• Total Fat 14.54 g Moderate
• Saturated Fat 4.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 14.94 mg Low Source
• Sodium 410.37 mg Moderate
• Fiber 4.16 g Moderate
• Sugar 16.6 g High
• Added Sugar 0.0 g Low Source
• Calcium 337.65 mg Good Source
• Iron 1.33 mg Low Source
• Potassium 84.88 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 42.72 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅