Beetroot Soup with Curry
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 600 grams raw Beets
- 3 Tomatoes
- 1 Red chili pepper
- 2 Tbsps sesame oil
- 1 tsp yellow Mustard seed
- 2 tsps dried Fenugreek seed
- ½ handful dried Curry leaves
- ¼ tsp ground Cumin
- ¼ tsp ground coriander
- 1 tsp Turmeric
- 100 grams Coconut cream
- 350 milliliters Coconut milk
- salt
- freshly ground peppers
Preparation steps
1.
Peel the onion and cut into small cubes. Peel the beetroot and cut into small cubes. Blanch the tomatoes, peel, quarter, core and also cut into small cubes. Wash the chilli, halve, remove seeds and finely chop.
2.
In a saucepan heat the sesame oil, add mustard seeds and fry until they begin to pop. Add onion, chili, fenugreek and curry leaves and fry briefly. Add the beetroot, diced tomatoes and remaining spices continue to fry briefly. Add the coconut cream and coconut milk.
3.
Season with salt and pepper, and simmer for about 30 minutes over medium heat. The curry should have a creamy consistency. Ladle into bowls and serve.
