Beet Soup
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 605 mg | (15 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 grams raw red Beets
- 1 walnut sized pc ginger
- 250 milliliters Vegetable broth
- 125 grams Whipped cream
- salt
- freshly ground peppers
Preparation steps
1.
Peel beet and ginger. Cut beet into rough pieces. Cut ginger into very thin strips.
2.
Combine the vegetable stock and beet in a pot. Bring to a boil, reduce heat and simmer till beetroot is tender, about 20 minutes. Purée beet and vegetable stock with cream and season with salt and pepper to taste. Return the soup to the pot and bring to a gentle simmer. To serve, ladle into soup bowls and sprinkle with ginger.
