Cream of beet with Feta & herbs
Our dietitians' favouriteThere are a few essential things that go into these soups that aren’t in their lists of ingredients: honesty, purity, wholesomeness, and a healthy dash of farm wisdom.
- Prep: 15 min
- Cooking: 36 min
Ingredients
- 1 Tablespoon (15 mL) butter
- 1 onion chopped
- 2 cloves garlic chopped
- 6 cups (1.5 L) beets peeled and diced
- 3 cups (750 mL) chicken or vegetable broth no salt added
- 1 cup (250 mL) milk
- Salt and freshly ground pepper
- 1/2 apple finely diced
- 1/3 cup (75 mL) Canadian Feta crumbled
- 1 1/2 tbsp (25 mL) fresh parsley chopped
- 1 1/2 tbsp (25 mL) fresh dill chopped
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Preparation
In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.
Add broth, milk, salt and pepper. Bring to a boil and simmer for 25–30 minutes or until vegetables are tender.
Puree using a hand or upright blender. Serve soup garnished with apple, Feta, parsley and dill.
Tips
Nutritional information
Per serving| Energy: | 154 Calories |
| Protein: | 7 g |
| Carbohydrate: | 21 g |
| Fat: | 5 g |
| Fibre: | 4.6 g |
| Sodium: | 265 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 126 mg |
| Folate: | 72 % |
| Vitamin B12: | 24 % |
| Vitamin C: | 19 % |
| Magnesium: | 17 % |
