Chilled Creamy Beet Soup

with hard-boiled egg
5
Average: 5 (1 vote)
(1 vote)
Chilled Creamy Beet Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
531
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)
Calorie531 kcal(25 %)
Protein13.35 g(14 %)
Fat49.38 g(43 %)
Carbohydrates12.24 g(8 %)
Sugar added0 g(0 %)
Roughage1.93 g(6 %)
Vitamin A386.95 mg(48,369 %)
Vitamin D1.7 μg(9 %)
Vitamin E2.56 mg(21 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.25 mg(23 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.06 mg(4 %)
Folate90.43 μg(30 %)
Pantothenic acid0.3 mg(5 %)
Vitamin B₁₂0.87 μg(29 %)
Vitamin C3.83 mg(4 %)
Potassium278.21 mg(7 %)
Calcium212.24 mg(21 %)
Magnesium19.78 mg(7 %)
Iron0.52 mg(3 %)
Iodine30.02 μg(15 %)
Zinc0.43 mg(5 %)
Saturated fatty acids26.04 g
Cholesterol215.9 mg

Ingredients

for
4
Ingredients
3 cups young Beets (with leaves, peeled and diced, leaves chopped at set aside)
2 ½ cups vegetable stock
2 tablespoons apple cider vinegar
cup Buttermilk
cup Mascarpone
1 cup Radish (finely sliced)
4 gherkins (drained and sliced)
2 hard-boiled eggs (shelled and halved)
2 sprigs Dill (roughly chopped)
How healthy are the main ingredients?
RadishMascarponeapple cider vinegarDillegg

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.