Creamy Beetroot Soup

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Creamy Beetroot Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
229
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie229 cal.(11 %)
Protein4.86 g(5 %)
Fat12.62 g(11 %)
Carbohydrates26.15 g(17 %)
Sugar added0 g(0 %)
Roughage5.61 g(19 %)
Vitamin A459.68 mg(57,460 %)
Vitamin D0.18 μg(1 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.2 mg(14 %)
Folate147.68 μg(49 %)
Pantothenic acid0.45 mg(8 %)
Biotin1.73 μg(4 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C14.91 mg(16 %)
Potassium612.1 mg(15 %)
Calcium83.53 mg(8 %)
Magnesium42.32 mg(14 %)
Iron2.05 mg(14 %)
Iodine5.55 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids7.67 g
Cholesterol40.93 mg

Ingredients

for
4
Ingredients
1 onion
1 carrot
150 grams Celery root
500 grams Beets
1 Tbsp butter
1 bay leaf
800 milliliters Vegetable broth
salt
freshly ground peppers
1 Tbsp Wine vinegar
ground Caraway
ground allspice
120 grams sour Whipped cream
1 Tbsp scallions
How healthy are the main ingredients?
Whipped creamonioncarrotsaltCaraway

Preparation steps

1.

Peel onion, carrot, celery and beetroots, dice everything. Heat butter in a saucepan and saute briefly, add bay leaf and broth. Season with salt, pepper, vinegar, cumin and allspice. Cover and simmer for about 25 minutes or until vegetables soft.

2.

Remove bay leaf and puree soup (if desired, strain through a fine sieve). Simmer down or add more broth to reach desired consistency. Remove from heat, add half of sour cream and season to taste. Add remaining sour cream in spiral pattern. Stir and sprinkle with chives. Serve.

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