Brunch

Beet Soup with Goat cheese cream is for Soup.

Beet Soup with Goat cheese cream takes 10 minutes to prepare.

Beet Soup with Goat cheese cream takes 15 minutes to cook.

Beet Soup with Goat cheese cream makes 4 servings.

The ingredients for Beet Soup with Goat cheese cream are:

Olive Oil, 1 tbsp
Onions, raw, 2 cup, chopped
Garlic, 1 clove
Beets, boiled, 6 beets
Cumin seed, 1 tsp
Vegetable bouillon cubes, 2
Cider Vinegar, 1 tbsp
Goat Cheese, Soft, 50 grams
Whipped Cream, pressurized, .5 cup
Salt, 1 tsp
Pepper, black, 1 tbsp

Here is how you make Beet Soup with Goat cheese cream:

1 warm the oil, add chopped onion and garlic, let cook till soft.2 Add beets, gentle stir with spoon for 1 minute getting everything well mixed.3. Add a liter of water, the bouillon and cumin and let simmer 10 minutes. Pure everything and add salt and pepper to taste.4 combine goat cheese and cool whip with a whisk, divide into 4 portions.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TMASSEY28.

The nutritional information for Beet Soup with Goat cheese cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 223.0

• Total Fat: 12.3 g
• Cholesterol: 11.4 mg
• Sodium: 2,237.4 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 5.0 g
• Protein: 5.0 g

The dietary needs meet for Beet Soup with Goat cheese cream is Low Fat