Beetroot Lean Cream Soup
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Step 2:
Boil the beets, or even better - bake in foil. Clean and cut into cubes.
Chop onion, celery and fry in oil for about 10 minutes.
Mix beetroot, celery and onion, pour broth and bring to a boil. Salt, pepper, add coriander. Remove from the heat.
Using an immersion blender, we turn the soup into a puree and serve it to the table.
Chop onion, celery and fry in oil for about 10 minutes.
Mix beetroot, celery and onion, pour broth and bring to a boil. Salt, pepper, add coriander. Remove from the heat.
Using an immersion blender, we turn the soup into a puree and serve it to the table.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Pepper - 26 kcal/100g
