Beet Soup

3
Average: 3 (1 vote)
(1 vote)
Beet Soup
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
244
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein3 g(3 %)
Fat20 g(17 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Automatic
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.5 mg(4 %)
Vitamin K6.3 μg(11 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate107 μg(36 %)
Pantothenic acid0.4 mg(7 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C13 mg(14 %)
Potassium600 mg(15 %)
Calcium72 mg(7 %)
Magnesium33 mg(11 %)
Iron1.2 mg(8 %)
Iodine2 μg(1 %)
Zinc0.7 mg(9 %)
Saturated fatty acids11.9 g
Uric acid24 mg
Cholesterol53 mg
Complete sugar13 g

Ingredients

for
2
Ingredients
250 grams raw red Beets
1 walnut sized piece ginger
250 milliliters Vegetable broth
125 grams Whipped cream
salt
freshly ground peppers
How healthy are the main ingredients?
Whipped creamgingersalt

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.