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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> UK

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute. | 2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly. | 3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
beet	6		peeled chopped	-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
salt pepper			ground	-	-	-	-
heavy cream				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.