Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese

Gluten Free
Health score
3%
Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese
120 min.
4
279kcal

Suggestions


Imagine a dish that captures the vibrant colors of summer and the crisp, refreshing flavors of freshly harvested vegetables. Our Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese is the perfect culinary experience for those seeking a gluten-free delight that tantalizes the taste buds. This beautiful soup showcases the earthiness of beets balanced wonderfully with the anise-like flavor of fennel, creating a symphony of taste that you'll crave on warm days.

The use of Snøfrisk cheese adds a creamy texture and a mild tang, elevating this dish to something truly special. Not only is this soup a feast for the eyes with its striking magenta hue, but it also packs a nutritious punch, making it an ideal choice for health-conscious food lovers. Whether it's the first course at a dinner party or a light snack on a hot afternoon, this soup is sure to impress your family and friends.

With just a little bit of time, simple ingredients, and an immersion blender, you can create a dish that embodies sophistication and comfort all at once. Paired with a garnish of fresh fennel fronds, you'll not only enjoy its rich flavors but also bask in the joy of serving a vibrant, homemade creation. Join us in celebrating the bright, delicious offerings of nature with this refreshing chilled soup — a delightful addition to any occasion!

Ingredients

  • 15 oz beets sliced canned
  • 4.4 oz snøfrisk cheese 
  • cup chicken broth 
  • ounce fennel bulb chopped
  • tablespoon fennel seeds 
  • tablespoon olive oil 
  • ounce onion peeled chopped
  • teaspoon red wine vinegar 
  • ounce salt & pepper white as needed

Equipment

  • frying pan
  • sauce pan
  • immersion blender

Directions

  1. Warm the oil in a large saucepan set over medium heat.
  2. Add the onion, fennel and fennel seeds.
  3. Saute about 5 minutes until the vegetables soften, but are not yet brown.
  4. Add the chicken broth and bring to a boil. Lower the heat and cover the pan. Cook about 15 minutes until the vegetables are very tender.
  5. Remove from heat.
  6. Add the Snøwfrisk cheese, stirring until the cheese melts into the broth.
  7. Add the sliced beets and all the liquid in the can.
  8. Add the vinegar and a big pinch of salt and pepper. Using an immersion blender puree the soup until completely smooth. Taste and adjust seasoning. Cover and allow the soup to come to room temperature. Then refrigerate until well chilled.
  9. Serve cold, garnished with the reserved fennel fronds.

Nutrition Facts

Calories279kcal
Protein13.46%
Fat57.46%
Carbs29.08%

Properties

Glycemic Index
24.75
Glycemic Load
0.49
Inflammation Score
-4
Nutrition Score
9.2673914121545%

Flavonoids

Eriodictyol
0.08mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.36mg
Kaempferol
0.05mg
Quercetin
1.46mg

Nutrients percent of daily need

Calories:279.47kcal
13.97%
Fat:18.3g
28.16%
Saturated Fat:7.01g
43.79%
Carbohydrates:20.84g
6.95%
Net Carbohydrates:19.05g
6.93%
Sugar:13.13g
14.59%
Cholesterol:34.71mg
11.57%
Sodium:3768.79mg
163.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.65g
19.3%
Calcium:264.18mg
26.42%
Manganese:0.45mg
22.35%
Phosphorus:181.05mg
18.11%
Vitamin B2:0.3mg
17.77%
Selenium:10.69µg
15.26%
Zinc:1.63mg
10.89%
Folate:38.51µg
9.63%
Vitamin E:1.42mg
9.46%
Vitamin K:9.76µg
9.3%
Copper:0.19mg
9.29%
Magnesium:33.99mg
8.5%
Vitamin A:379.75IU
7.59%
Fiber:1.79g
7.15%
Potassium:244.71mg
6.99%
Vitamin B12:0.37µg
6.1%
Iron:1.03mg
5.71%
Vitamin C:4.15mg
5.03%
Vitamin B6:0.09mg
4.68%
Vitamin B1:0.07mg
4.45%
Vitamin B3:0.81mg
4.07%
Vitamin B5:0.32mg
3.15%
Vitamin D:0.19µg
1.25%
Source:SippitySup