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Beetroot Soup

chef.alexande's picture
Ingredients
  Cooked beetroot 450 Gram, skinned
  Potatoes 350 Gram, peeled
  Butter 28 Gram
  Onion 1 Small, peeled and chopped
  Chicken stock 1 1⁄4 Liter
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

GETTING READY
1.Dice the potatoes and beetroot in large pieces.

MAKING
2.Take a large pan, heat butter in it and saute onion, beetroot and potatoes in it for 5 minutes.
3.Stir continuously.
4.Add stock, seasoning and let the ingredients boil.
5.Once done, lower the flame and cook for 45 minutes after putting the lid on.
6.Sieve the soup or blend it in a blender.

SERVING
7.Serve hot in bowls with a tinge of cream at the center.

Tip
The soup can be frozen in a sealed airtight jar. For serving, defrost the frozen soup in refrigerator overnight and heat in saucepan.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Cook Time: 
50 Minutes
Servings: 
4

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 289 Calories from Fat 86

% Daily Value*

Total Fat 10 g14.9%

Saturated Fat 4.6 g23.2%

Trans Fat 0 g

Cholesterol 24.4 mg8.1%

Sodium 663.6 mg27.7%

Total Carbohydrates 40 g13.2%

Dietary Fiber 4.5 g18.2%

Sugars 14.1 g

Protein 12 g23.7%

Vitamin A 3.7% Vitamin C 33.7%

Calcium 3% Iron 8.2%

*Based on a 2000 Calorie diet

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Beetroot Soup Recipe