The beet belongs to the list of top ten vegetables that have the best antioxidant potential.
This recipe is incompatible with your food profile
Preparation : 10 min Cooking : 1 h
160 calories/serving
Add to My Cookbook
Remove from My Cookbook
Add to My Meal Plan
Edit my reviewReview this recipe
- Recipe
- Nutrition Info
- Cost Info
- Reviews( 94 )
- My Notes
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
- Prepare the vegetables: chop the onions and garlic; peel the beets and potatoes, then cut them into large chunks.
- 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.
- 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 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
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | ½ |
| Vegetables | 3 |
| Fats | 1 |
Check out our Meal Plans for Type 2 Diabetes
15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!
Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.
I want to maximize my savings* Based on an average-sized household of 2.5 people
Cost of ingredients this week at your merchants*
* Costs estimated from Flyer Specials and average normal prices
Leave a review
You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Your review has been saved
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.
This recipe is in the following categories
Vegetables | Soups | Halal
Top Reviews
View All Reviews
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
Add Your Review
You might also like these other recipes
- Carrot and Miso Soup
- Greek-Style Roasted Vegetables
- Asparagus and Carrot Vinaigrette
- Beet and Grapefruit Salad
- Roasted Asparagus
- Brussels Sprouts and Kale Salad
