Beet Soup

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Beet Soup
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
77
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie77 kcal(4 %)
Protein2.91 g(3 %)
Fat0.24 g(0 %)
Carbohydrates16.84 g(11 %)
Sugar added0 g(0 %)
Roughage3.45 g(12 %)
Vitamin A40.39 mg(5,049 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.78 mg(7 %)
Vitamin B₆0.12 mg(9 %)
Folate123.24 μg(41 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11.32 mg(12 %)
Potassium365.05 mg(9 %)
Calcium31.63 mg(3 %)
Magnesium29.23 mg(10 %)
Iron1.31 mg(9 %)
Zinc0.38 mg(5 %)
Saturated fatty acids0.04 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
400 grams Beets
800 milliliters Vegetable broth (from a jar or instant)
½ lemon (juiced)
salt
peppers
1 Leek (small)
vegetable oil (for cooking)
How healthy are the main ingredients?
lemonsaltLeek

Preparation steps

1.

Peel beets and grate finely. Combine with hot vegetable stock and simmer for about 20 minutes on low heat, strain through a sieve. Heat again and season with lemon juice, salt and pepper.

2.

Rinse leek and cut white and light green parts into very thin strips about 10 cm long (approximately 4 inches). Heat oil in a pan and cook for about 10 minutes or until golden brown. Drain on paper towels. 

3.

Pour soup into bowls and garnish with fried leeks. Serve.