Pureed Beet Soup with Cream

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Pureed Beet Soup with Cream
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
238
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie238 cal.(11 %)
Protein5 g(5 %)
Fat16 g(14 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.5 mg(4 %)
Vitamin K9.4 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate160 μg(53 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C25 mg(26 %)
Potassium851 mg(21 %)
Calcium87 mg(9 %)
Magnesium48 mg(16 %)
Iron1.8 mg(12 %)
Iodine3 μg(2 %)
Zinc0.8 mg(10 %)
Saturated fatty acids9.6 g
Uric acid42 mg
Cholesterol42 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
750 grams Beets
¾ l Vegetable broth
juice of lemons
200 grams Whipped cream
salt
freshly ground peppers
Cress (or fresh herbs, for garnish)
How healthy are the main ingredients?
Whipped creamlemonsaltCress

Preparation steps

1.

Peel and dice beets. In a pot, simmer beets and broth over low heat, about 20 minutes. Purée in a blender and return to pot. Heat until warmed through and season with lemon juice, salt and pepper.

2.

Serve soup hot or cold. Top each serving with a large spoonful cream. Stir cream slightly, and garnish as desired with cress or herbs.

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