Beetroot Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 5 min.
Ready in
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 799 mg | (20 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 2 shallots (peeled and chopped)
- 4 cloves garlic cloves (peeled and finely chopped)
- 1 red Bell pepper (rinsed; trimmed and finely chopped)
- 16 ozs Beets (peeled and chopped)
- 4 cups low-sodium chicken stock (my substitute vegetable stock)
- 1 Tbsp fresh thyme (rinsed and finely chopped)
- 2 Tbsps freshly squeezed lemon juice
- 1 cup Sour cream
- salt (to taste)
- freshly ground Black pepper (to taste)
- Lemongrass for garnish (may substitute chives)
Preparation steps
1.
Heat oil in a medium saucepan, set over medium heat. Add shallots and cook, stirring frequently for about 4 minutes or until soft and translucent. Add garlic and continue cooking for 1 minute or until fragrant. Add bell peppers and beets; stir to incorporate. Add chicken stock and thyme and bring to a boil. Partially cover, reduce heat and simmer for 45 minutes or until beets are fork tender. Remove pan from heat source and cool slightly. Whisk in lemon juice; season to taste with salt and pepper.
2.
Working in small batches, puree the soup in a blender until smooth. Pour pureed soup into a large serving bowl and gently fold in the sour cream. Cover and refrigerate for at least 4 hours, or until thoroughly chilled.
3.
Divide chilled soup between bowls, season with salt and pepper and garnish with lemon grass. Serve.
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