Beetroot Soup

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Beetroot Soup
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
171
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie171 cal.(8 %)
Protein4 g(4 %)
Fat6 g(5 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.4 mg(3 %)
Vitamin K18.7 μg(31 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate135 μg(45 %)
Pantothenic acid0.6 mg(10 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium919 mg(23 %)
Calcium44 mg(4 %)
Magnesium46 mg(15 %)
Iron1.9 mg(13 %)
Iodine4 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.1 g
Uric acid45 mg
Cholesterol17 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
500 grams Beets
300 grams potatoes
100 grams Celery root
1 onion
30 grams butter
salt
freshly ground peppers
1 bay leaf
How healthy are the main ingredients?
potatoonionsalt

Preparation steps

1.

Peel the beetroot, potatoes and celery, rinse and cut into cubes. Trim the beetroot leaves, rinse, spin dry and, except for a few for garnish, cut into strips. Peel the onion, chop finely and sauté in a pan with melted butter. Add the beetroot, potatoes and celery, sweat briefly and fill with the broth. Season with salt and pepper, add the bay leaf and let simmer over medium heat 25 minutes.

2.

Add the leaf strips 5 minutes before end of cooking and let them cook. Remove the bay leaf, season the soup again and fill in preheated soup bowls. Serve garnished with the remaining beetroot leaves.

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