Beet Soup
Beet Soup - Earthy, slightly sweet and spoon for spoon a slim treat!
Healthy, because
Even smarter
Nutritional values
The oranges in this recipe provide vitamin C, allowing the body to better absorb the iron from the beetroot. Women in particular benefit from an extra portion of this trace element because of iron loss during menstruation.
If you are allergic to soy, use low-fat cream or half and half instead of soy creamer.
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 394 mg | (10 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 18 ozs Beets
- 3 shallots
- 2 Navel Orange
- 2 Tbsps Canola oil
- 26 ozs Vegetable broth
- 2 stalks Dill
- 4 ozs Soy creamer
- salt
- peppers
Kitchen utensils
Preparation steps
Rinse beets. Cut off the ends and wrap the vegetables separately in aluminum foil. Bake in a preheated oven at 350°F on the middle rack for 1 1/2 hours.
Remove the beets, cool slightly and remove the skin. (Gloves are recommended to avoid staining hands.)
Meanwhile, peel the shallots and chop finely.
Peel the oranges with a knife so that the entire white skin is removed. As you remove the peels collect the juice in a bowl.
Squeeze the orange skins to collect all of the juice.
Heat oil in a pan and cook the shallots until soft over medium heat.
Cut beets into small pieces and add. Sauté for 2 minutes.
Add the broth and the orange juice. Cook for 15 minutes over medium heat. Meanwhile, rinse the dill, pluck leaves, shake dry and set aside.
Add half the orange segments to the soup and puree thoroughly.
Pour soy creamer into the pot and boil again briefly. Season with salt and pepper. Serve soup in bowls garnished with remaining orange slices and dill.
