Cold Beetroot Soup with Cheese
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 15 min.
Ready in
Calories:
210
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 401 mg | (10 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Tbsp olive oil
- 2 shallots (peeled and chopped)
- 4 cloves garlic cloves (peeled and finely chopped)
- 1 red Bell pepper (finely chopped)
- 3 cups Beets (peeled and chopped)
- 4 cups low-sodium chicken stock
- 1 Tbsp fresh thyme (rinsed and finely chopped)
- 2 Tbsps fresh lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup Feta (crumbled)
- ¼ cup fresh Dill (or watercress)
Preparation steps
1.
Heat oil in a medium saucepan, set over medium heat. Add shallots and cook, stirring frequently for about 4 minutes or until soft and translucent. Add garlic and continue cooking for 1 minute or until fragrant. Add bell peppers and beets; stir to incorporate. Add chicken stock and thyme and bring to a boil. Partially cover, reduce heat and simmer for 45 minutes or until beets are tender. Remove pan from heat source and cool slightly. Whisk in lemon juice and season to taste with salt and pepper.
2.
Working in small batches, puree the soup in a blender until smooth. Pour pureed soup into a large serving bowl and gently fold in the sour cream. Cover and refrigerate for for about 4 hours, or until thoroughly chilled.
3.
Divide chilled soup between bowls and top with feta cheese and chopped dill or watercress. Serve.
