Beetroot soup with goat cheese

Beetroot soup with goat cheese

Beetroot soup with goat cheese is a delicious and vibrant soup made from pureed beetroots, onions, garlic, and vegetable broth. The soup is served hot or cold and often topped with a dollop of creamy goat cheese or crumbled goat cheese for added richness and flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine International
Servings 4 servings
Calories 61 kcal
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Ingredients
  

Instructions
 

  • In a large pot, sauté the chopped onion and minced garlic in a little olive oil over medium heat until softened.
  • Add the chopped beetroots to the pot and stir to combine with the onion and garlic.
  • Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes or until the beetroots are tender.
  • Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
  • Ladle the soup into bowls and top each serving with a dollop of goat cheese.
  • Garnish with fresh parsley, if desired, and serve hot or chilled. Enjoy!
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 61kcal (3%)Carbohydrates: 14g (5%)Protein: 2g (4%)Fat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1005mg (44%)Potassium: 314mg (9%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 533IU (11%)Vitamin C: 7mg (8%)Calcium: 25mg (3%)Iron: 1mg (6%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword beet
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