AuthorLe-ThermiqueCategorySoupsDifficultyBeginner- Preheat your oven to 200°C.
- Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and toss with 1 tablespoon of olive oil and roast in the oven for 30 minutes.
- Place onion and celery in the mixing jar and chop.
Settings: 30 Seconds / Speed: 5
- Then add the remaining oil and saute.
*without measuring cup.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C
- Add the cooked beetroot and stock. Then boil.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
- Serve in bowls with a drizzle of yogurt and sprinkling of dill.
4 servings
dishes
- Amount per serving
- Calories141
- % Daily Value *
- Total Fat 7.5g10%
- Saturated Fat 1g5%
- Cholesterol 0mg
- Sodium 195mg9%
- Total Carbohydrate 17.6g7%
- Dietary Fiber 4.3g16%
- Total Sugars 12.4g
- Protein 3.5g
- Calcium 4mg1%
- Iron 10mg56%
- Potassium 475mg11%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Preheat your oven to 200°C.
- Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and toss with 1 tablespoon of olive oil and roast in the oven for 30 minutes.
- Place onion and celery in the mixing jar and chop.
Settings: 30 Seconds / Speed: 5
- Then add the remaining oil and saute.
*without measuring cup.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 100°C
- Add the cooked beetroot and stock. Then boil.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature: 100°C
- Serve in bowls with a drizzle of yogurt and sprinkling of dill.