Fruity Beet Soup with Raspberries
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
217
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Beets
- 150 grams starchy potatoes
- 150 grams Celery root
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch Cumin (ground)
- 200 grams Raspberries
- 1 Orange
- 1 Tbsp Raspberry vinegar
- 1 tsp honey
- 4 Tbsps Sour cream
- Dill (for garnish)
Preparation steps
1.
Peel beets (wear gloves to protect your hands from stains). Dice beets. Peel and dice potatoes and celery root. In a pot, sauté prepared vegetables in melted butter until translucent. Add broth, and season with salt, pepper, and cumin. Simmer until vegetables have softened, about 30 minutes.
2.
Sort through raspberries and set aside the nicest looking ones for garnish. Squeeze juice from orange.
3.
Remove soup from heat and puree with raspberries until smooth. Stir in orange juice, vinegar, and honey. Simmer a few more minutes or add additional broth until soup reaches desired consistency. Season with salt and pepper and divide among bowls. Top each serving with one tablespoon sour cream. Sprinkle with dill and garnish with raspberries.
