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Cream of beet with feta and herbs

There are a few essential things that go into these soups that aren’t in their lists of ingredients: honesty, purity, wholesomeness, and a healthy dash of farm wisdom.
Recipe provided by Dairy Farmers of Canada ©
Cream of beet soup with feta and herbs in a bowl
6 servings / 50 mins

Prep 15 min/Cook 35 min

Ingredients 
  • 1 tbsp (15 mL) butter or vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 6 cups (1.5 L) beets, peeled and diced
  • 3 cups (750 mL) chicken or vegetable broth, no salt added
  • 1 cup (250 mL) 1% milk
  • Freshly ground pepper
  • 1/2 apple, finely diced
  • 1/3 cup (75 mL) Canadian Feta, crumbled
  • 1 1/2 tbsp (22 mL) fresh parsley, chopped1 1/2 tbsp (22 mL) fresh dill, chopped
Directions 
  1. In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.
  2. Add broth, milk and pepper. Bring to a boil and simmer for 25–30 minutes or until vegetables are tender.
  3. Puree using a hand or upright blender. Serve soup garnished with apple, Feta, parsley and dill.
Nutritional info per serving (1 of 6) 
  • Calories 151
  • Protein 7 g
  • Total Fat 5 g
  • Saturated Fat 3 g
  • Cholesterol 15 mg
  • Carbohydrates 21 g
  • Fibre 5 g
  • Sugars 14 g
  • Added sugars 0 g
  • Sodium 238 mg
  • Potassium 665 mg