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Red cabbage soup
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Preparation:
1 hr 20 min.
Preparation
Calories:
314
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 2 cups Beets (diced)
- 1 Leek (finely sliced, washed and drained)
- 2 sticks Celery (finely sliced)
- 1 large potato (peeled and finely diced)
- 1 large carrot (peeled and finely sliced)
- 5 cups Beef stock
- 4 Tbsps Sour cream
- Dill (chopped)
- salt
- Black pepper
Preparation steps
1.
Heat the olive oil in a large casserole dish over a medium heat. Sweat the leek, celery and carrot for 5-6 minutes, stirring frequently.
2.
Add the beetroot, potato and carrot and continue to cook for 5 minutes, stirring occasionally. Add the stock, bring to the boil, then reduce to a simmer.
3.
Simmer for 45 minutes until all the vegetables are very soft.
4.
Remove the soup from the heat and puree briefly with a stick blender to thicken it. Season to taste and spoon into serving bowls.
5.
Garnish with some sour cream, chopped dill and more salt and black pepper.
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