Informations supplémentaires
45 min.
|
557 kcal
|
easy
|
|
Printable version
1. Setup
Cut the onion, potatoes and carrots into small pieces. Crush the garlic cloves. Chop the dill and keep the stems. Peel and cut the beets into small cubes. Be careful, it stains the hands but leaves after washing.
2. Cook the vegetables
Heat a generous drizzle of oil in a large saucepan over medium high-heat. Cook the onion, garlic, carrots and dill stems for 3-4 minutes. Add salt and pepper. Add the beets and cook for 2-3 minutes.
3. Add the broth
Add the potatoes, broth cube and 3 2P | 4.5 3P cups of water. Bring to a boil. Cover and cook 15-18 minutes over medium heat.
4. Blend into a smooth soup
Reduce the soup until it becomes smooth using a hand blender or a regular mixer. Adjust salt and pepper to taste.
5. Plate your dish
Heat the bread to taste. Garnish the soup with the yogurt and dill and serve with the bread. This soup is bright, it's possible to use the yogurt to make a pattern in the soup to amuse the children. Bon appétit!
3unitRed Beets
2unitOrganic Nantes carrot (s)
0.5unitYellow Onion(s)
250gYellow Potato(es)
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
1unitGreek Yogourt 2%
1unitDill
1unitBagnat Bread(s) with Onion and Poppy Seeds
What you need
pot, hand blender or blender
557 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
87g
29%
fat
17g
26%
cholesterol
2mg
1%
fiber
12g
48%
protein
17g
saturated
3g
15%
sodium
1324mg
55%
sugar
29g
trans
0g