A healthy dish that can be a complete meal. One of many meatless ways to make this Borscht like soup.
In a large sauce pan, heat oil over medium heat
Add onions and fennel, cook until tender (2-3 minutes)
Add garlic and cook for 1 minute
Add stock, beets, turnips, cabbage, carrots, celery, zest, cumin and tomatoes
Bring to a boil over high heat, reduce heat to a simmer
Cook until veggies are tender (20-30 minutes)
Remove about 1/2 of the veggies, using a blender or food processor with caution, puree.
Mix puree back into sauce pan with other veggies
Add basil, lemon juice, vinegar
Add sugar to taste
Add salt and pepper to taste
Serve with optional tablespoon of sour cream on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1623g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 184 | ||
Calories from Fat: 36 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 5772.2mg | 199 % | |
Potassium 507.9mg | 13 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 32.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 184
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