Photo: K8
Estimated Nutrition (whole recipe, rough)
499
Calories
32g
Protein
9g
Fat
76g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 x Leeks Sliced
- 3 x Beets Peeled And Cubed (3 Cups)
- 2 x Potatoes Peeled And Cubed
- 2 x Cloves Garlic Minced
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 cup Milk
- 1 cup Low-fat plain yogurt
- 1 x Green Onion Thinly Sliced
- =
Directions
1
In large saucepan, combine 4 cups water, leeks, beets, potatoes, garlic, salt and pepper; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 50 to 60 minutes or until beets are tender.
2
Transfer to blender in batches and puree until smooth. Stir in milk.
3
(Soup can be cooled, covered and refrigerated for up to 1 day.) Return to pot; gently heat through. Ladle into warmed bowls; swirl in dollop of yogurt and garnish with onion.
4
Makes 8 servings.
5
Note: If lactose intolerant, substitute water for milk and omit yogurt.
Recipe sourced from
fandom