Beet Soup

10 Reviews
100% would make this recipe again

The beet belongs to the list of top ten vegetables that have the best antioxidant potential.

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Ingredients

??? onions, chopped ???
??? garlic, chopped ???
??? beetroots, peeled then cut into large chunks ???
??? potatoes, peeled then cut into large chunks ???
??? canola oil ???
??? gingerroot, grated ???
??? chicken broth, low-sodium ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? chives, fresh, chopped ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: chop the onions and garlic; peel the beets and potatoes, then cut them into large chunks.
  2. Heat the oil in a saucepan over medium heat. Add the onions and garlic, then sauté 3-4 min until soft. Grate the ginger and add it to the pan. Cook 1 min with stirring. Add the beets and potatoes, then pour in the broth, bring it to a boil, cover and simmer 1 h. Add salt and pepper to taste.
  3. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with chopped chives, then serve (warm or at room temperature).

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

160

Fat

5 g

7 %

Saturated 0.6 g
+ Trans 0.1 g

3 %

Cholesterol

0 mg

Sodium

150 mg

6 %

Carbohydrate

26 g

9 %

Fibre

4 g

15 %

Sugars

12 g

Net Carbs

22 g

Protein

7 g

Vitamin A

1 %

Vitamin C

22 %

Calcium

4 %

Iron

11 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Manganese, Potassium
Good source of  :
Magnesium, Niacin, Vitamin B6
Source of  :
Copper, Fibre, Iron, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 3
Fats ½
More info
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Reviews

10 Reviews (9 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
september 10, 2014 | I would make this recipe again

The ginger makes this a great soup - easy and tasty .

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