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Ingredientes
- 30 ml Extra virgin olive oil
- 1 x Onion, minced
- 1 x Clove garlic, crushed
- 1 tsp Caraway seeds
- 450 gm Raw beetroot, diced
- 1 x Potato, diced
- 30 ml Cider vinegar
- 900 ml Vegetable stock Salt & freshly grnd black pepper Lowfat sour cream or possibly Greek lowfat yoghurt to garnish
Direcciones
- 1. Heat the oil, add in the onion and saute/fry gently, then add in the garlic and caraway seeds. Cook for a further 3 min, stirring occasionally. Add in the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, till the beetroot is tender.
- 2. Season to taste, allow to cold slightly, and then pure in a food processor or possibly blender.
- 3.Return to the pan, reheat and garnish with a swirl of lowfat sour cream or possibly Greek lowfat yoghurt before serving. Accompany with sweet rye bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1234g | |
| Calories 568 | |
| Calories from Fat 296 | 52% |
| Total Fat 33.43g | 42% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 290mg | 12% |
| Potassium 1663mg | 48% |
| Total Carbs 50.3g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 6.79g | 5% |
| Protein 23.16g | 37% |
