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Beetroot soup

Convert baby food

  • 400 g beetroots
  • 2 pinch salt
  • 1 tsp cane sugar
  • 1/2 pcs orange's juice
  • 1 tsp coriander seeds in a tea egg
  • 1 pcs bay leaf
  • 2 pcs egg yolks (optional)

  1. Peel the beetroots and cut them into small pieces. Add enough water to cover the beetroot.
  2. Add the rest of the spices and the orange juice.
  3. Bring the mix to a boil and let it simmer until the beetroot is tender.
  4. Take out the bay leaf and the tea egg.
  5. Purée the soup with a robot mixer or in a blender.
  6. You can eat the soup as it is or you can thicken it by adding an egg yolk.
  7. When you add one egg yolk, keep stirring the soup but don’t let it boil. Keep stirring it until it begins to thicken.

Good points

  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in selenium
  • High in vitamin B6
  • Very high in vitamin C

Preparation time: 20 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 68.09 kcal
Carbohydrates: 7.71 g
Cholesterol: 92.23 mg
Sugar: 7.94 g
Protein: 2.49 g
Fat: 2.43 g
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com