Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Beet and Coconut Soup
10 min., ready in 40 min.
Time:
329
calories
Calories:
Health Score:
74 / 100
Ingredientsfor
- 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
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.
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 %) |