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Roasted Beet Soup with Apple and Creme Fraiche
Roasted Beet Soup with Apple and Creme Fraiche is thick, but not heavy, flavorful, and healthy, by using vegetable broth the soup will be vegetarian.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings:
2
people
Author:
Marinka
Ingredients
2
pounds
red beets
2
tablespoons
olive oil
salt and pepper
2
bay leaves
1/2
onion
1
apple
Granny Smith
4
cups
vegetable broth
or chicken broth
1
tablespoon
creme fraiche
parsley
chopped
lemon juice
Instructions
Preheat the oven to 400 degrees F. Cover a baking sheet with parchment paper.
Peel the beets and dice them. Toss the beets with 1 tablespoon of olive oil and season with salt and pepper.
Place beet dice on the baking sheet and add the 2 bay leaves. Bake in center of oven for approx. 35 minutes or until beets are tender.
Clean and slice 1/2 onion and wash, core and dice the apple.
Add 1 tablespoon of olive oil to a saucepan and add onion and apple and bake until brown. Lower heat and cook until tender.
Add vegetable broth and beets (discard bay leaves) and bring to a boil.
Puree soup with immersion blender and season with salt and pepper if needed.
Divide soup over 2 bowls.
Add 1/2 tablespoon of creme fraiche to each bowl, swirl a little and sprinkle with parsley.
Add a squeeze of lemon juice and serve.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
64
g
|
Protein:
7
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
2240
mg
|
Potassium:
1611
mg
|
Fiber:
15
g
|
Sugar:
45
g
|
Vitamin A:
1240
IU
|
Vitamin C:
28.5
mg
|
Calcium:
91
mg
|
Iron:
3.7
mg