Beet Soup

94 Reviews
95% 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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Preparation : 10 min Cooking : 1 h
160 calories/serving

Ingredients

2 onions, chopped 400 g
2 cloves garlic, chopped
9 beetroots, peeled then cut into large chunks 1.1 kg
1 potatoes, peeled then cut into large chunks 200 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
1 tbsp gingerroot, grated 14 g
5 cups chicken broth 1.25 L
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup sour cream 65 mL
2 tbsp chives, fresh, chopped 6 g

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 butter and 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 sour cream and 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 (400 g)

Amount

% Daily Value

Calories

160

Fat

5 g

8 %

Saturated 2 g
+ Trans 0.1 g

10 %

Cholesterol

10 mg

Sodium

650 mg

27 %

Carbohydrate

26 g

9 %

Fibre

4 g

15 %

Sugars

11 g

Net Carbs

22 g

Protein

4 g

Vitamin A

4 %

Vitamin C

22 %

Calcium

5 %

Iron

10 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Potassium
Good source of  :
Magnesium
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin K, Zinc
More info

DIABETES Exchange

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

94 Reviews (88 with rating only) 95% would make this recipe again
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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

This recipe is in the following categories

Vegetables | Soups | Halal

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I am a novice cook and I was very impressed with how well this soup turned out. Simple enough to make and the end product - "Wow". I have nothing but good things to say about this soup: - It is a nice portion size which is very thick and filling and yet has so few calories per serving. - I had this soup for lunch and it is great on its own for lunch with a nice roll. - I also enjoy cold soups and I believe this one will make a great one to use for dinner now that summer is fast approaching either as a cold soup or luke warm.

Useful 6
Anonyme
october 20, 2021 | I would make this recipe again

I had this with cottage cheese for lunch ! So Good !

Useful 1
Anonyme
october 20, 2021 | I would make this recipe again

This was very tasty, I'm not used to beetroots and found it slightly on the sweet side, but good as a small portion for a starter. Will make again soon!

Useful 1

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