Creamy Beet Soup
Creamy beet soup - Colorful = delicious: Try it yourself!
Healthy, because
Even smarter
Nutritional values
Beetroot is more than just a healthy salad dressing, because it has a haematopoietic effect. Even in ancient times, beetroot was used to treat anaemia, and quite rightly so: one portion of beetroot soup contains about 169 micrograms of folic acid and 2.1 milligrams of iron. This means that the vegetables supply just under 15 percent of the recommended daily amount of iron and more than 40 percent of the recommended daily amount of folic acid.
If you prefer to enjoy the creamy beetroot soup vegan, you can replace the honey with raw cane sugar and the sour cream with soy cream.
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 2 mg |
Ingredients
- Ingredients
- 6 Beets
- 2 carrots
- 2 onions
- 1 Tbsp sunflower oil
- 750 milliliters Vegetable broth
- 6 Tbsps lemon juice
- 1 tsp sugar (10 grams)
- salt
- peppers
- 2 stalks parsley
- 2 tsps Sour cream (20 grams)
Preparation steps
Peel beets, carrots and onions. Coarsely dice beets and carrots. Finely chop onions.
Heat oil in a pot. Sauté vegetables over medium heat for 3 minutes. Add broth, lemon juice and sugar. Season with salt and pepper and simmer for about 30 minutes over medium heat. Then puree.
Rinse the parsley, shake dry and pluck leaves. Pour soup into 4 bowls and garnish with sour cream and parsley.
