Beet Soup

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Beet Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
283
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie283 kcal(13 %)
Protein5.61 g(6 %)
Fat15.95 g(14 %)
Carbohydrates33.06 g(22 %)
Sugar added0 g(0 %)
Roughage6.55 g(22 %)
Vitamin A101.06 mg(12,633 %)
Vitamin D0.15 μg(1 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.73 mg(14 %)
Vitamin B₆0.23 mg(16 %)
Folate155.73 μg(52 %)
Pantothenic acid0.33 mg(6 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C20.32 mg(21 %)
Potassium783.97 mg(20 %)
Calcium58.85 mg(6 %)
Magnesium45.73 mg(15 %)
Iron1.55 mg(10 %)
Iodine4.75 μg(2 %)
Zinc0.72 mg(9 %)
Saturated fatty acids7.44 g
Cholesterol40.67 mg

Ingredients

for
4
Ingredients
500 grams white Beets
200 grams floury potatoes
1 onion
1 garlic clove
1 Tbsp butter
1 l Chicken broth (or vegetable broth)
1 Pear
100 grams acid Whipped cream
ground cilantro
ground Caraway
salt
freshly ground peppers
4 tsps Nut oil (such as walnut or hazelnut)
How healthy are the main ingredients?
potatoWhipped creamoniongarlic clovePearCaraway

Preparation steps

1.

Peel beets, potatoes, onion and garlic and chop. Heat butter is a saucepan and saute vegetables briefly. Add broth and simmer on low heat for about 20 minutes or until vegetables are soft. Puree soup. Simmer down or add more broth to reach desired consistency.

2.

Rinse and dry pear, cut into quarters, core and cut into thin slices.

3.

Add sour cream to the soup, stir and season with coriander, cumin, salt and pepper. Pour soup into bowls and top with pear slices. Drizzle with walnut oil and serve. 

4.

If desired, serve with bread chips.