Beet Red Cabbage Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
275
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 50 grams ginger
- 100 grams starchy potatoes
- 300 grams Beets
- 200 grams Red cabbage
- 2 Tbsps Canola oil
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp balsamic vinegar
- 1 tsp ground cilantro
- 100 milliliters Whipped cream
- 100 grams Sour cream
- 20 grams chopped Hazelnuts
Preparation steps
1.
Peel shallot and ginger and chop finely. Peel potatoes and beets and coarsely chop. Rinse red cabbage, trim and cut into fine strips.
2.
Heat oil in a saucepan. Saute ginger and shallot in the saucepan until soft. Add potatoes, beet and cabbage and saute briefly. Pour in broth and simmer for 25-30 minutes. Then puree with an immersion blender and season with salt, pepper, vinegar and coriander.
3.
Beat cream in a bowl until stiff and mix in a bowl with sour cream. Serve soup in bowls and garnish each with a dollop of sour cream mixture and nuts.
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