Beet and Coconut Soup
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
