Creamy Beetroot Soup
recipe

A velvety and flavorful soup that combines the sweetness of beets with the tanginess of apple cider vinegar, creating a delightful culinary experience.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 500 g beetroots
- 1 onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 750 ml vegetable broth
- 2 tablespoons apple cider vinegar
- Salt to taste
- Pepper to taste
- Fresh parsley (for garnish)
Instructions:
1. Peel and chop the beetroots, onion, and garlic.
2. Heat the olive oil in a pot over medium heat. Add the onion and garlic, and sauté for about 5 minutes until they are soft.
3. Add the chopped beetroots to the pot and pour in the vegetable broth. Cook for about 20 minutes until the beetroots are completely tender.
4. Remove the pot from the heat and blend the soup using an immersion blender or in a regular blender until smooth.
5. Stir in the apple cider vinegar, salt, and pepper. Mix well and reheat if necessary.
6. Serve the soup in bowls, garnished with fresh parsley.
Nutritional Information per Serving:
- Calories: 150 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 4 g
- Fiber: 5 g

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