Smooth Beet Bisque
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
234
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,147 mg | (29 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ¼ cup olive oil
- 2 onions (finely chopped)
- 2 cloves garlic cloves (minced)
- 6 medium Beets (peeled and chopped)
- 1 medium Beet (peeled and finely diced)
- 3 cups vegetable stock
- ⅜ cup double cream
- salt
- peppers
- rosemary (to garnish)
Preparation steps
1.
Heat the olive oil in a large saucepan over a medium heat and sweat the onion and garlic together with a little salt for 4-5 minutes until they start to soften.
2.
Stir in the chopped beetroots and cook for a further 2 minutes. Cover with the stock and bring to a simmer.
3.
Cook gently for 25-30 minutes until the beetroot is tender.
4.
Remove from the heat and stir in the cream. Puree using a stick blender until smooth and adjust the seasoning.
5.
Ladle into serving bowls and garnish with the finely diced beetroot and a sprig of rosemary.
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