Beetroot Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 951 mg | (24 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Beets
- ¾ l Vegetable broth (canned)
- juice of lemons
- 200 grams Whipped cream
- ½ Cucumber
- salt (pepper)
- Lemon balm (for garnish)
Preparation steps
1.
Peel and chop the beetroot thin. Simmer over low heat in the hot broth for 20 minutes, then purée in a blender, reheat and season with lemon juice, salt and pepper.
2.
Peel cucumber and cut into thin slices. To serve, distribute soup on plates, put a large dollop of cream in the middle of each and stir slightly, and garnish with cucumber slices and lemon balm leaves.
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