Beet Soup

95 Reviews
96% would make this recipe again

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

This recipe is incompatible with your food profile

Ingredients

??? onions, chopped ???
??? garlic, chopped ???
??? beetroots, peeled then cut into large chunks ???
??? potatoes, peeled then cut into large chunks ???
??? butter, unsalted ???
??? canola oil ???
??? gingerroot, grated ???
??? chicken broth ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? sour cream ???
??? 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 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
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

95 Reviews (89 with rating only) 96% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

View All Reviews
august 23, 2009 | I would make this recipe again

Really tasty and wow, filling. Would definitely make again. :) Cheap, easy, tasty, low calorie, vegetarian, and filling. It just might be the perfect dinner.

Useful 1
august 11, 2013 | I would make this recipe again

It was really delicious!

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

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

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.