Blended Beet Soup
- Total Time: 80m
- Servings: 6
- Serving Size: 1 cup
- Level: Medium
- Calories: 170
3 medium beets, cleaned and trimmed
3 Tbs olive oil
1 medium onion, chopped
6 cloves garlic, minced
3 cups chicken stock (can also use vegetable stock)
1 cup siggi’s 4% plain skyr + more for serving
salt and pepper to taste
Preheat the oven to 400*F
Place the cleaned and trimmed beets in tin foil. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 50 minutes or until tender.
When done, allow to cool then peel and cut into 2″ pieces.
Sautée the onions over medium heat until soft, about 7-8 minutes. Add the garlic and cook for another 12 minutes until fragrant. Add the beets and cook for about 3-5 minutes. Season with salt and pepper to taste.
Transfer the beet mixture into a blender and add the yogurt and half of the stock. Blend, adding more stock until desired consistency is reached.
Serve hot or chilled with a dollop of siggi’s on top.