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Beetroot Soup Recipe
|Cooked beetroot||450 Gram, skinned|
|Potatoes||350 Gram, peeled|
|Onion||1 Small, peeled and chopped|
|Chicken stock||1 1⁄4 Liter|
|Freshly ground black pepper||To Taste|
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 mg
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
1.Dice the potatoes and beetroot in large pieces.
2.Take a large pan, heat butter in it and saute onion, beetroot and potatoes in it for 5 minutes.
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.
7.Serve hot in bowls with a tinge of cream at the center.
The soup can be frozen in a sealed airtight jar. For serving, defrost the frozen soup in refrigerator overnight and heat in saucepan.