Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Creamy Beet Soup
- 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)
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.
(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 %) |
Healthy, because
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.
Even smarter
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.