Creamy Beet Soup (Puréed)
A silky, creamy beet soup with a lovely flavor! This puréed beet soup will win over even people who don't usually care for beets. The secret to a tasty beet soup is in what you add to the beets. Beets are one of the healthiest and most affordable vegetables — rich in vitamins and good for weight management — yet their flavor puts many people off. The fix is to turn them into a smooth, creamy soup with a pleasant taste. You can vary the flavor by adding your favorite ingredients.
Snezhana
Recipe author
Creamy Beet Soup (Puréed)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 44 %
7 g
Carbohydrates 50 %
8 g
109 kcal
GI:
50
/
0
/
50
- For this puréed beet soup you'll need: beets, carrot, apple, cranberries, butter, cream, salt, ground black pepper, and paprika. If you'd like a thicker soup, add a couple of potatoes — that makes it heartier and more filling. Cooking it in meat broth adds richness, too. The process goes faster if your beets and carrots are already cooked. Peel the boiled beets and cut them into large pieces; peel the carrots and cut them into pieces as well. Peel and core a fresh apple and cut it into pieces — a tart-sweet green apple works best. Put the beets, carrots, and apple in a heavy-bottomed pot and add enough water to cover. Bring to a boil, reduce to medium, and cook until the apple is soft. Meanwhile, press the cranberries through a sieve — you only need the juice. Add the cranberry juice, seasonings, and butter to the pot of vegetables and stir. Turn off the heat, cover, and let it sit on the stove for 20 minutes; the vegetables will soften further and cool a little. Purée the mixture with an immersion blender. Pour in the cream and blend again. The result should be very smooth and creamy, with no lumps, and a pleasant tart-sweet flavor. The soup is delicious warm or chilled — filling yet light. Serve it with sour cream and fresh herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Cranberries - 26 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beetroot - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
Similar recipes
Related and additional categories: