Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche Recipe

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche Recipe
8 Ingredients
  • 5 medium beets (about 2 pounds), peeled and cut into 1 1/2-inch dice
  • 3 teaspoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small leek, white and light green parts sliced (about 1 cup)
  • 2 teaspoons picked fresh thyme leaves, plus more for garnish
  • 4 cups low sodium home-made or store-bought vegetable or chicken broth
  • 1 tablespoon juice from 1 lemon
  • 1/4 cup crème fraîche
Nutrition
217
11% daily value
4 servings
                                       
                                            balanced, gluten-​free
     

Fat

14% 9

Saturated

15% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 21

Fiber

19% 5

Sugars

- 15

Sugars, added

- 0

Protein

18% 9

Cholesterol

5% 14

Sodium

49% 1176

Calcium

6% 59

Magnesium

12% 51

Potassium

17% 804

Iron

12% 2

Zinc

9% 1

Phosphorus

21% 147

Vitamin A

4% 37

Vitamin C

12% 11

Thiamin (B1)

12% 0

Riboflavin (B2)

23% 0

Niacin (B3)

27% 4

Vitamin B6

22% 0

Folate equivalent (total)

46% 184

Folate (food)

- 184

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

7% 9
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