Beetroot and Ginger Soup with Chervil
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
396
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beets
- 1 pc ginger (size of hazelnut)
- 1 onion
- 1 Tbsp butter
- 750 milliliters Vegetable broth
- 2 Tbsps Sour cream
- salt
- freshly ground peppers
- 1 bunch Chervil
- 1 plate Puff pastry dough (frozen)
Preparation steps
1.
Peel and chop onion. Heat butter in a pan and saute onion. Peel beetroot and dice. Add.to onion. Finely chop ginger, add to beetroot. Add broth, season with salt and pepper and cook until beetroot is soft (for about 30 minutes).
2.
Add creme fraiche to taste, mix and keep warm.
3.
Thaw puff pastry, roll out 2 mm (approximatley 0.1 inch) thick, cut out small stars with a cookie cutter. Bake in preheated oven at 200°C (approximately 400F) for 10-15 minutes.
4.
Pour soup into soup plates, add puff pastry stars and garnish with chervil. Serve.
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