Beet and Coconut Soup

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Beet and Coconut Soup
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
329
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie329 cal.(16 %)
Protein5 g(5 %)
Fat23 g(20 %)
Carbohydrates26 g(17 %)
Sugar added10 g(40 %)
Roughage5.1 g(17 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate139 μg(46 %)
Pantothenic acid0.3 mg(5 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16 mg(17 %)
Potassium863 mg(22 %)
Calcium50 mg(5 %)
Magnesium80 mg(27 %)
Iron4.8 mg(32 %)
Iodine2 μg(1 %)
Zinc1.1 mg(14 %)
Saturated fatty acids20.2 g
Uric acid29 mg
Cholesterol0 mg
Complete sugar26 g

Ingredients

for
4
Ingredients
4 Beets (about 600 g)
salt
2 Tbsps sugar
3 Tbsps White vinegar
400 milliliters Coconut milk
freshly ground peppers
2 generous pinches ground cumin
2 tsps Shredded coconut
Chervil (for garnish)
How healthy are the main ingredients?
Coconut milksugarsalt

Preparation steps

1.

Peel and coarsely chop the beet. Cook the beets in boiling salted water seasoned with 1 tablespoon of sugar and 2 tablespoons of vinegar. Cover and cook for 30 minutes, until tender. Puree in the blender with 100 ml (approximately 3 ounces) of the cooking water. Mix in the coconut milk, then season to taste with salt, pepper, cumin, sugar, and vinegar. 

2.

Coll well, then pour into glasses. Garnish with the grated coconut and chervil, and serve.