Beetroot Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 5 min.
Ready in
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp olive oil
- 2 shallots (peeled and chopped)
- 4 cloves garlic cloves (peeled and finely chopped)
- 1 red Bell pepper (rinsed; trimmed and finely chopped)
- 16 ozs Beets (peeled and chopped)
- 4 cups low-sodium chicken stock (my substitute vegetable stock)
- 1 Tbsp fresh thyme (rinsed and finely chopped)
- 2 Tbsps freshly squeezed lemon juice
- 1 cup Sour cream
- salt (to taste)
- freshly ground Black pepper (to taste)
- Lemongrass for garnish (may substitute chives)
Preparation steps
1.
Heat oil in a medium saucepan, set over medium heat. Add shallots and cook, stirring frequently for about 4 minutes or until soft and translucent. Add garlic and continue cooking for 1 minute or until fragrant. Add bell peppers and beets; stir to incorporate. Add chicken stock and thyme and bring to a boil. Partially cover, reduce heat and simmer for 45 minutes or until beets are fork tender. Remove pan from heat source and cool slightly. Whisk in lemon juice; season to taste with salt and pepper.
2.
Working in small batches, puree the soup in a blender until smooth. Pour pureed soup into a large serving bowl and gently fold in the sour cream. Cover and refrigerate for at least 4 hours, or until thoroughly chilled.
3.
Divide chilled soup between bowls, season with salt and pepper and garnish with lemon grass. Serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
