Beet Soup with Ginger
(2 votes)
(2 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
261
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 onions
- 20 grams fresh ginger
- 300 grams Beets
- 1 tart Apple
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 50 grams Pine nuts
- 1 tsp White vinegar
- 80 grams Feta
- Fresh herbs (as desired, to garnish)
Preparation steps
1.
Peel onions and ginger and chop finely. Peel beets, while wearing gloves and cut into large cubes. Peel apple, cut into quarters, remove core and also cut into large pieces.
2.
Melt butter in a saucepan, saute onions with ginger, add beet and apple and sauté briefly. Add vegetable stock and season with salt and pepper. Cook all while covered for about 30 minutes.
3.
Toast pine nuts in a dry frying pan and let cool. Puree soup with an immersion blender and add extra broth as needed. Season with salt, pepper and vinegar.
4.
To serve, fill four bowls with soup and serve with crumbled feta cheese and herbs.
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