La Puerta Garden Beet Soup Recipe

Name: La Puerta Garden Beet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 medium onion, peeled and finely chopped (about 2 cups); 2 large or 3 small cloves garlic, peeled and finely chopped; 6 medium beets (about 1 1/2 pounds), finely chopped; 1 small baking potato, peeled and finely chopped; 1 large celery stalk, finely chopped; 5 cups vegetable stock; 1 tablespoon fresh basil leaves, chopped or 1 teaspoon dried; 1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; Approximately 1/3 cup plain nonfat or low-fat yogurt for garnish; Approximately 3 tablespoons chives or scallion greens, chopped for garnish

Servings: persons

1 teaspoon olive oil
1 medium onion, peeled and finely chopped (about 2 cups)
2 large or 3 small cloves garlic, peeled and finely chopped
6 medium beets (about 1 1/2 pounds), finely chopped
1 small baking potato, peeled and finely chopped
1 large celery stalk, finely chopped
5 cups vegetable stock
1 tablespoon fresh basil leaves, chopped or 1 teaspoon dried
1 tablespoon fresh thyme leaves, chopped or 1 teaspoon dried
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Approximately 1/3 cup plain nonfat or low-fat yogurt for garnish
Approximately 3 tablespoons chives or scallion greens, chopped for garnish

1
In large saucepan over moderately low flame, heat oil until hot but not smoking. Add onion and garlic and saute, stirring, until translucent, 5 to 7 minutes. Add beets, potato, and celery, and stir to combine. Cover saucepan, reduce heat to low, and cook until beets begin to soften, about 5 minutes. Add stock, basil, thyme, salt, and pepper. Raise heat to moderate and bring to simmer. Reduce heat to moderately low, simmer covered until beets are very tender, about 25 minutes.
2
Using blender, puree soup in batches until very smooth, transferring to large bowl (use caution when blending hot liquids). Taste and add additional salt and pepper if desired.
3
Divide soup among 6 to 8 bowls. Top each portion with dollop of yogurt or use squeeze bottle to drizzle yogurt over each bowl. Sprinkle with chives or scallions and serve.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 medium onion, peeled and finely chopped (about 2 cups), 2 large or 3 small cloves garlic, peeled and finely chopped, 6 medium beets (about 1 1/2 pounds), finely chopped, and more.

Yes, La Puerta Garden Beet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

La Puerta Garden Beet Soup

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