Indian-Style Beet Soup
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beets
- 1 onion
- 1 tsp freshly grated ginger
- 2 Tbsps Ghee
- 1 Tbsp brown sugar
- 2 Tbsps apple cider vinegar
- 600 milliliters Vegetable broth
- 250 milliliters Coconut milk
- salt
- cayenne pepper
- Shredded coconut (for garnish)
Preparation steps
1.
Peel the beets and cut into thin slices. Peel the onion and finely chop. Sauté the onion with the beets and ginger in hot ghee for 2-3 minutes. Sprinkle with sugar and deglaze with the vinegar and the broth. Simmer, stirring occasionally, about 50 minutes.
2.
Remove and set aside a few slices of beets and puree the rest. Reserve 4 tablespoons coconut milk for garnish and stir the rest into the pureed beets. Bring to a boil and then simmer briefly, adding a little more coconut milk or broth as needed to adjust consistency. Season with salt and cayenne pepper to taste and transfer to serving bowls.
3.
Arrange the beet slices on top of the soup and garnish with the remaining coconut milk and shredded coconut. Serve warm.
