Buckwheat Beet Soup with Spicy Horseradish Recipe | Yummly

Buckwheat Beet Soup With Spicy Horseradish

AMY CHAPLIN
17Ingredients
45Minutes
220Calories
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Ingredients

US|METRIC
  • 1 tablespoon extra-virgin olive oil
  • 1 red onion (medium, chopped)
  • 3/4 teaspoon sea salt (plus more to taste)
  • 2 cloves garlic (minced, I used a couple more)
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon savory (dried, or ½ teaspoon more dried thyme)
  • 3/4 cup buckwheat groats (not kasha, see head notes)
  • 4 cups vegetable broth (or filtered water)
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups red beets (raw shredded, about 1 large or 2 small)
  • 2 teaspoons sherry vinegar
  • 1 tablespoon white balsamic vinegar
  • 3/4 cup yogurt (thick, I used coconut yogurt)
  • 3 tablespoons grated horseradish (freshly)
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
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    NutritionView More

    220Calories
    Sodium68% DV1640mg
    Fat9% DV6g
    Protein14% DV7g
    Carbs13% DV39g
    Fiber24% DV6g
    Calories220Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg2%
    Sodium1640mg68%
    Potassium460mg13%
    Protein7g14%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A10%
    Vitamin C15%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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