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Beet Soup With Crème Fraîche

Yields4 Servings

 3 tbsp Alligga Flaxseed Oil
 1 chopped onion
 3 cloves chopped garlic
 ½ inch grated ginger
 6 medium beets, peeled and chopped
 1 small apple, peeled, cored and chopped
 2 cups chicken, beef or vegetable stock
 salt and freshly ground pepper, to taste
 crème fraîche or heavy cream
 roasted flax & pumpkin seeds
 leaves of mint

Heat Alligga Flaxseed oil in a pot over medium heat. Add onions, garlic, ginger and cook until onions become translucent. About 4-5 minutes.


Add chopped beets and apple and cook for 3 minutes.


Add stock of your choice and season with salt and pepper.


Bring mixture to a boil, reduce heat to a simmer and cook until beets are tender - about 20-30 minutes.


Once cooked, remove from heat, cool slightly and puree in small batches in your food processor or use a hand blender. Blend until smooth.


Return soup to pot and reheat.


Serve with a swirl of creme fraiche, seeds and chopped mint.

Nutrition Facts

Servings 4