Local & Seasonal

Creamy Beet Soup

4.5
Average: 4.5 (2 votes)
(2 votes)
Creamy Beet Soup

Creamy beet soup - Colorful = delicious: Try it yourself!

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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
154
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie154 kcal(7 %)
Protein4 g(4 %)
Fat4 g(3 %)
Carbohydrates24 g(16 %)
Sugar added3 g(12 %)
Roughage6.6 g(22 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate169 μg(56 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium1,026 mg(26 %)
Calcium68 mg(7 %)
Magnesium53 mg(18 %)
Iron2.1 mg(14 %)
Iodine4 μg(2 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1 g
Uric acid55 mg
Cholesterol2 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
sugarSour creamcarrotonionsaltparsley

Preparation steps

1.

Peel beets, carrots and onions. Coarsely dice beets and carrots. Finely chop onions.

2.

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.

3.

Rinse the parsley, shake dry and pluck leaves. Pour soup into 4 bowls and garnish with sour cream and parsley.