Creamy Beet and Potato Soup

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Creamy Beet and Potato Soup
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Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
264
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie264 cal.(13 %)
Protein5 g(5 %)
Fat16 g(14 %)
Carbohydrates24 g(16 %)
Sugar added1 g(4 %)
Roughage4.3 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K7.7 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate124 μg(41 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium819 mg(20 %)
Calcium78 mg(8 %)
Magnesium48 mg(16 %)
Iron2 mg(13 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids6.5 g
Uric acid39 mg
Cholesterol27 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
500 grams Beets
2 starchy potatoes
salt
1 onion
1 Tbsp vegetable oil
750 milliliters Vegetable broth
freshly ground pepper
balsamic vinegar
1 pinch sugar
20 grams Walnut
1 tsp Nut oil
1 bunch Cress
125 grams Crème fraiche
How healthy are the main ingredients?
WalnutCresssugarpotatosaltonion

Preparation steps

1.

Rinse the beets and boil in salted water for 45-50 minutes, until tender. Add the potatoes to the water after 20-25 minutes. 

2.

Drain well and allow to cool slightly. Peel the potatoes and beets and coarsely chop. 

3.

Peel and dice the onion. Heat the vegetable oil in a large pot and sauté the onion until softened. Add the beets and potatoes and sauté briefly. Pour in the vegetable broth, bring to a boil and puree with an immersion blender until smooth. Season to taste with salt, pepper, sugar and balsamic vinegar. 

4.

Chop the walnuts. Heat the nut oil in a small pan and sauté the walnuts until golden brown. Stir half of the toasted walnuts and half of the cress into the soup. Ladle the soup into bowls, top with a dollop of crème fraîche, sprinkle with the remaining walnuts and cress and serve.