Beetroot Soup with Beans and Apples
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
262
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 128.5 μg | (214 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Beets
- 1 onion
- 2 carrots
- 150 grams Celery root
- ¼ head Green cabbage (400 grams)
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- 150 grams Red Beans (canned)
- 2 Tbsps apple cider vinegar
- For garnish
- 100 grams cooked Beets
- 1 Apple
- 100 grams sour Whipped cream
- marjoram
- parsley
Preparation steps
1.
Trim the beetroot, onion, carrots, celery and cabbage, rinse, peel and cut everything into thin strips or pins. Briefly sweat together in hot oil, mix in the tomato paste and cook for about 5 minutes while stirring. Pour in the broth, season with salt and pepper and simmer gently for about 20 minutes. Rinse the beans, drain and add to the soup during the last 5 minutes. If necessary, add some broth.
2.
Season with the vinegar, salt and pepper.
3.
For garnish, peel the beetroot and apple, remove core, set aside a few apple slices and grate the beetroot and remaining apple flesh. Mix with sour cream.
4.
Pour the soup on plates, put a dollop of sour cream on top and serve garnished with the apple slices and the herbs.
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