Creamy Beet Soup

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Creamy Beet Soup
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
317
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie317 cal.(15 %)
Protein5 g(5 %)
Fat20 g(17 %)
Carbohydrates28 g(19 %)
Sugar added2 g(8 %)
Roughage6.8 g(23 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E0.7 mg(6 %)
Vitamin K14 μg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.2 mg(14 %)
Folate211 μg(70 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C29 mg(31 %)
Potassium1,127 mg(28 %)
Calcium96 mg(10 %)
Magnesium59 mg(20 %)
Iron2.4 mg(16 %)
Iodine3 μg(2 %)
Zinc1.2 mg(15 %)
Saturated fatty acids11.9 g
Uric acid51 mg
Cholesterol53 mg
Complete sugar28 g

Ingredients

for
4
Ingredients
1 kilogram red Beets
1 Tbsp Caraway
½ tart Apple
2 Tbsps Fruit Vinegar
1 Tbsp Maple syrup
¼ l Whipped cream
salt
How healthy are the main ingredients?
Whipped creamMaple syrupCarawayApplesalt

Preparation steps

1.

Scrub beet thoroughly under running water and put in a pot. Add water and cook, covered, for 40 minutes. Remove beet, let cool, peel and coarsely chop. Remove all but 1 1/4 liters (approximately 5 1/4 cups) cooking water and bring to a boil with the caraway seeds.

2.

Peel apple, core and finely chop. Add beet and apple to pot. Bring to a boil. Puree soup with an immersion blender. Boil soup again and season with vinegar, maple syrup and a pinch of salt. Whip cream until almost stiff. Serve soup immediately and garnish with a dollop of cream.