Ginger Spiced Beet Soup
Ginger Spiced Beet Soup - Simple intermediate course with wonderful Christmas aromas
Healthy, because
Even smarter
Nutritional values
Apples and ginger provide piquant freshness, while the beets contain plenty of iron, which is valuable for blood health.
This soup is even faster on a festive table if you use pre-cooked beets from a vacuum pack.
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 1 onion
- 1 pc fresh ginger
- 26 ozs Beets
- 1 tart Apple (about 5 ounces)
- 1 Tbsp olive oil
- 1 tsp Gingerbread spice
- 10 fluid ozs Vegetable broth
- ½ tsp brown sugar
- 1 bay leaf
- ½ Organic orange
- 1 oz Hazelnuts
- 4 dried Figs
- ½ bunch smooth parsley
- 3 ½ fluid ozs Soy milk
- salt
- peppers
- 4 tsps Sour cream
Kitchen utensils
Preparation steps
Peel onion and ginger root and finely dice both. Rinse beets thoroughly under running water to clean, then peel and dice. (Because of the color, optionally work with gloves on.)
Rinse apple, peel, quarter, core and dice.
Heat the oil in a large pot. Add onion and ginger and cook until soft over medium heat. Add beets and apple and cook briefly.
Stir in broth and gingerbread spice. Add sugar and bay leaf. Boil again and then reduce to low heat and simmer covered for about 30 minutes.
Meanwhile, rinse orange in hot water, wipe dry and finely grate the peel. Squeeze the fruit.
Chop hazelnuts coarsely with a large knife or in a food processor and fry in a non-stick pan until fragrant. Allow to cool on a plate.
Cut stems off figs and chop finely.
Rinse parsley and shake dry. Pluck the leaflets, retaining some for garnish as desired. Chop the remaining leaves finely. Add figs, orange peel and walnuts to a small bowl and mix to make a gremolata (herbal spice mix).
Remove bay leaf from the soup and puree the soup with an immersion blender. Add soy milk and puree again until the beet soup has a creamy consistency.
While stirring with a whisk, heat again and then season with salt, pepper and orange juice. Divide between 4 soup bowls and top each with 1 teaspoon sour cream. Before serving, sprinkle with the nut and fig gremolata and, if desired, the reserved parsley.
