Beet Soup with Horseradish and Apple
Beet soup with horseradish and apple - perfect for using leftovers! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Beet scores with a high iron content, which is especially important for vegans and vegetarians. The high nitrate content has a positive effect on blood pressure and lowers it naturally.
To make the soup a little creamier, feel free to stir in 1 cup of soy cream at the end, but make sure it doesn't contain added sugar.
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 2 ½ cups Beets
- 1 Apple
- 2 carrots
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 5 cups Vegetable broth
- 3 Tbsps Horseradish
- salt
- peppers
Kitchen utensils
Preparation steps
Peel beet and cut into small pieces. Wash apple and carrots and cut them into small pieces as well.
Peel the onion and garlic, chop very finely. Heat 2 tablespoons olive oil in a saucepan and cook over high heat for 1-2 minutes until translucent. Add vegetables and apple and cook for another 3 minutes.
Then reduce the heat, add all but 3 tablespoons of vegetable broth and simmer for about 40 minutes.
Peel the horseradish and grate finely. For the horseradish foam, mix with remaining vegetable stock and 1 tablespoon olive oil and puree finely with a hand blender.
Finally, puree the soup evenly with a blender until no pieces are visible. Season with salt and pepper, distribute the soup on plates and decorate with horseradish foam.
