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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Ingredients
- 4 medium-sized beetroots peeled and chopped
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Goat cheese for topping
- Fresh parsley for garnish (optional)
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.
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