Beet Soup
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(0 votes)
Beet Soup - This creamy soup is a winter classic.
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 711 mg | (18 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small red onions
- 500 grams Beets
- 100 grams potatoes
- 1 Tbsp butter (15 grams)
- 1 l vegetable stock
- salt
- peppers
- 50 milliliters Whipped cream
- 1 pc Horseradish (10 grams)
- 2 tsps Caraway
Preparation steps
1.
Peel onions and chop finely. Peel beets and coarsely chop. Peel, rinse and dice the potatoes.
2.
Heat the butter in a pot. Cook onions, beets and potatoes over medium heat for about 5 minutes.
3.
Add vegetable broth to almost cover the vegetables. Bring to a boil and cook over medium heat about 40 minutes, adding more broth as needed and stirring occasionally.
4.
Puree vegetables finely in a blender and season with salt and pepper. Pass through a sieve into a pot, stir in whipped cream and return to a boil.
5.
Finely grate horseradish. Take the pot off the heat and stir in horseradish.
6.
Toast caraway seeds in a dry pan. Pour the soup into 4 bowls and garnish with caraway seeds.
