Cook the Book: Beet Soup with Feta

Name: Cook the Book: Beet Soup with Feta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 mediums to 4 medium beets (1 to 1 1/4 pounds total); 113 grams 3/4 cup crumbled Greek feta cheese; 1 onion, finely chopped; 4 servings Salt and freshly ground black pepper; 1 Tbsp oilve or sunflower oil

Cook the Book: Beet Soup with Fetan is a gluten free and vegetarian recipe with 4 servings. This soup has 143 calories, 5g of protein, and 10g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up to 4 beets, greek feta cheese, sunflower oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Peel the beets; grate them coarsely (or chop into small dice).

Ingredients you will need

Beet

Heat the oil in a large pan; sauté the onion a few minutes, until soft.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the beets and the stock; bring to a boil.

Ingredients you will need

Beet

Stock

Season lightly with salt and pepper; gently simmer 7 to 10 minutes, until beets are tender. Stir in the tomato sauce, transfer to a blender, and process until smooth. Taste and adjust seasoning if need be.

Ingredients you will need

Salt And Pepper