Chilled Beet Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
312
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 1 garlic clove
- 100 grams Green cabbage
- 100 grams Leeks
- 400 grams Beets
- 2 Tbsps butter
- ¾ l Vegetable broth
- 200 grams Whipped cream
- 1 Tbsp White vinegar
- salt
- freshly ground peppers
- 2 cooked eggs
- 2 Tbsps scallions
Preparation steps
1.
Peel and finely dice the onion. Julienne the cabbage. Rinse, trim, and thinly slice the leeks. Peel and dice the beets. Heat the butter in a pan, and sauté the onion and garlic. Add the cabbage, leek, and beet, sauté briefly, then add the vegetable broth. Bring to a boil, reduce the heat to low, and simmer for 30 minutes. Puree the soup, mix in the sour cream and vinegar, then season to taste with salt and pepper. Chill the soup in the refrigerator until ready to serve.
2.
Peel the eggs and finely chop. Sprinkle over the soup, garnish with the chives, and serve.
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