Smooth beetroot soup
Smooth beetroot soup May 2015

A vegetarian and easy to make soup made of fresh beetroot, protein and chèvre.

Soup
4 servings
1.5 scoops One bake®
500 g Beets
2 Yellow onions

2 cloves Garlic
1 tbsp Olive oil
1 1/2 l Vegetable broth
2 dl Yoghurt
Salt and pepper
250 g Chevré cheese
250 g Quark

Peel and dice the beets and onions, squeeze the garlic cloves. Fry everything in olive oil. Add broth and cook with the lid on until everything is soft. Blend the soup smooth with blender, add the yoghurt and protein to the desired consistency. Season with salt and pepper. Mix chèvre cheese and quark. Serve the beetroot soup with chevré creme and some fresh thyme.

1943 kcal per batch (4 servings)
Protein 139 g
Carbohydrates 82 g
Fat 115g

486 kcal per serving
Protein 35 g
Carbohydrates 20.5 g
Fat 29 g

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