Creamy Beet and Potato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 500 grams Beets
- 2 starchy potatoes
- salt
- 1 onion
- 1 Tbsp vegetable oil
- 750 milliliters Vegetable broth
- freshly ground pepper
- balsamic vinegar
- 1 pinch sugar
- 20 grams Walnut
- 1 tsp Nut oil
- 1 bunch Cress
- 125 grams Crème fraiche
Preparation steps
Rinse the beets and boil in salted water for 45-50 minutes, until tender. Add the potatoes to the water after 20-25 minutes.
Drain well and allow to cool slightly. Peel the potatoes and beets and coarsely chop.
Peel and dice the onion. Heat the vegetable oil in a large pot and sauté the onion until softened. Add the beets and potatoes and sauté briefly. Pour in the vegetable broth, bring to a boil and puree with an immersion blender until smooth. Season to taste with salt, pepper, sugar and balsamic vinegar.
Chop the walnuts. Heat the nut oil in a small pan and sauté the walnuts until golden brown. Stir half of the toasted walnuts and half of the cress into the soup. Ladle the soup into bowls, top with a dollop of crème fraîche, sprinkle with the remaining walnuts and cress and serve.
