Beetroot Soup

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Beetroot Soup
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
246
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie246 cal.(12 %)
Protein5 g(5 %)
Fat16 g(14 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.5 mg(4 %)
Vitamin K17.5 μg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate168 μg(56 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C30 mg(32 %)
Potassium951 mg(24 %)
Calcium96 mg(10 %)
Magnesium53 mg(18 %)
Iron1.9 mg(13 %)
Iodine5 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids9.6 g
Uric acid46 mg
Cholesterol42 mg
Complete sugar19 g

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)
How healthy are the main ingredients?
Whipped creamlemonCucumbersalt

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.