Chilled Creamy Beet Soup
with hard-boiled egg
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
307
calories
Calories
Healthy, because
Even smarter
Nutritional values
This creamy beet soup is a good source of fiber, iron and vitamin C from the beets.
Serve this creamy chilled soup with these Fish and Vegetable Skewers.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups young Beets (with leaves, peeled and diced, leaves chopped at set aside)
- 2 ½ cups vegetable stock
- 2 Tbsps apple cider vinegar
- ⅞ cup Buttermilk
- ⅞ cup Mascarpone
- 1 cup Radish (finely sliced)
- 4 gherkins (drained and sliced)
- 2 hard-boiled eggs (shelled and halved)
- 2 sprigs Dill (roughly chopped)
Preparation steps
1.
Place the beetroot, hot stock and 2 tbsp vinegar in a pot and simmer for 30 minutes on a low heat.
2.
Remove half the beetroot from the pot and puree the rest. Return the beetroot to the soup and season with salt and ground black pepper. Leave to cool and place in the fridge to cool completely.
3.
Stir the buttermilk and the mascarpone into the soup and add the radishes, gherkins and beetroot leaves. Season carefully with a little vinegar and add a little more stock if necessary.
4.
Transfer to deep plates and garnish with half an egg and the dill.
