autumn strudel, salty and light
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5 recipes
Beet and orange soup
ingredients
servings
4
Olive oil
1 spoon
Onions
1 unit
Red beetroot
2 unit
Water
3 cups
Oranges
1 unit
Natural yogurt, sugar free
125 grams
Iodized salt
to taste
Pepper
to taste
soups from Chile
Beet and orange soup
Beet and orange soup
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
An original beetroot and orange soup, delicious and beautiful.
preparation
step 1
We chop a small onion into cubes. We peel and dicar the betarragas.
step 2
In a pot, heat the oil and sauté the onion and the beetroot for 5 minutes. Add enough cold water to cover the vegetables more about 5 cm.
step 3
Season with salt and pepper and let cook until the baked beans are cooked, that is, when you bury a knife and do not stay stuck (about 20 minutes).
step 4
We put everything in the juicer and process until obtaining a liquid. Put the soup in the pot, add the juice of the orange and heat.
step 5
We serve on plates with a spoonful of yogurt (can be replaced by cream) and enjoy!
