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Orange and Beet Soup
- 1 lb (1/2 kg) small beets with greens
- 4 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon balsamic vinegar
- zest from 1/2 orange
- juice from 1 orange
- 4 cups vegetable stock
- 3 tablespoons plain whole-fat yogurt
- small handful of fresh chives, chopped
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper
- 1 cup plain whole-fat yogurt for serving
Directions:View on Lisa's Kitchen
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