Beet Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
153
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
