Potato-Beet Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 9.73 g | (10 %) | ||
| Fat | 11.66 g | (10 %) | ||
| Carbohydrates | 42.96 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.56 g | (29 %) |
more nutritional values
| Vitamin A | 902.02 mg | (112,753 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.08 mg | (1 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 2.52 mg | (21 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 135.1 μg | (45 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.79 μg | (4 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 64.13 mg | (68 %) | ||
| Potassium | 949.98 mg | (24 %) | ||
| Calcium | 202.91 mg | (20 %) | ||
| Magnesium | 44.38 mg | (15 %) | ||
| Iron | 2.61 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.17 mg | (15 %) | ||
| Saturated fatty acids | 3.81 g | |||
| Cholesterol | 17.8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams waxy potatoes
- 400 grams Beets
- 200 grams carrots
- 300 grams Green cabbage
- 1 onion
- 2 garlic cloves
- 2 Tbsps sunflower oil
- 1 bay leaf
- 2 allspice
- 1 l Vegetable broth
- salt
- freshly ground peppers
- Caraway (ground)
- 80 grams Feta
- 2 Tbsps Cress
Preparation steps
1.
Peel potatoes, beets and carrots and cut into bite-sized pieces. Trim cabbage, rinse, shake dry, remove the stalk and also cut the leaves into pieces. Peel the onion and garlic and chop finely.
2.
In a large saucepan, heat the oil and sauté the onion with the garlic until translucent, 1-2 minutes. Add beets, bay leaf and allspice and pour in the broth. Season with salt, pepper and caraway seeds and simmer about 15 minutes with the lid ajar. Add potatoes, cabbage and carrots and simmer for another 20 minutes. Remove bay leaf and the allspice and season to taste again.
3.
Ladle soup into bowls. Crumble the cheese over the soup and serve garnished with garden cress.
