Beetroot Soup with Beans and Apples

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Beetroot Soup with Beans and Apples
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
262
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie262 cal.(12 %)
Protein6 g(6 %)
Fat14 g(12 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage10.2 g(34 %)
Vitamin A1 mg(125 %)
Vitamin D0.3 μg(2 %)
Vitamin E5.4 mg(45 %)
Vitamin K128.5 μg(214 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.5 mg(36 %)
Folate188 μg(63 %)
Pantothenic acid1 mg(17 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C66 mg(69 %)
Potassium1,278 mg(32 %)
Calcium137 mg(14 %)
Magnesium63 mg(21 %)
Iron2.4 mg(16 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5.4 g
Uric acid85 mg
Cholesterol21 mg
Complete sugar26 g

Ingredients

for
4
Ingredients
400 grams Beets
1 onion
2 carrots
150 grams Celery root
¼ head Green cabbage (400 grams)
2 Tbsps vegetable oil
1 Tbsp Tomato paste
salt
freshly ground peppers
150 grams Red Beans (canned)
2 Tbsps apple cider vinegar
For garnish
100 grams cooked Beets
1 Apple
100 grams sour Whipped cream
marjoram
parsley

Preparation steps

1.

Trim the beetroot, onion, carrots, celery and cabbage, rinse, peel and cut everything into thin strips or pins. Briefly sweat together in hot oil, mix in the tomato paste and cook for about 5 minutes while stirring. Pour in the broth, season with salt and pepper and simmer gently for about 20 minutes. Rinse the beans, drain and add to the soup during the last 5 minutes. If necessary, add some broth.

2.

Season with the vinegar, salt and pepper.

3.

For garnish, peel the beetroot and apple, remove core, set aside a few apple slices and grate the beetroot and remaining apple flesh. Mix with sour cream.

4.

Pour the soup on plates, put a dollop of sour cream on top and serve garnished with the apple slices and the herbs.