Directions:
- In a large saucepan, heat the oil and the butter. Add the onion, carrots and celery; saute 5 minutes over low heat.
- Add garlic, apples and ginger. Then add wine and spices. Saute for 3 minutes.
- Add cubed summer beets and stock. Stir well and bring to a low simmer for 30 minutes.
- Turn heat down and let sit for 20 minutes before turning to puree in blender. I suggest using an immersion blender since hot soups in blenders are very dangerous - they blow the lid and may cause burns. Return soup to pot.
- ** My notes: my husband served this at room temperature with creme fraiche, so, vegetarian, not vegan, but delicious! And beautiful!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 947.75 Kcal (3968 kJ) | ||
| Calories from fat | 21.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 4% | |
|---|---|---|---|
| Sodium | 37451.92mg | 1560% | |
| Potassium | 353.73mg | 8% | |
| Total Carbs | 181.55g | 61% | |
| Sugars | 7.29g | 29% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 239.58 Kcal (1003 kJ) | ||
| Calories from fat | 5.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 4% | |
|---|---|---|---|
| Sodium | 9467.48mg | 1560% | |
| Potassium | 89.42mg | 8% | |
| Total Carbs | 45.89g | 61% | |
| Sugars | 1.84g | 29% | |
| Dietary Fiber | 0.8g | 13% | |
| Protein | 0.49g | 4% | |
| Vitamin C | 1.7mg | 11% | |
| Iron | 0.2mg | 4% | |
| Calcium | 7.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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