Receta Beetroot And Tomato Soup

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Ingredientes

Cost per recipe $1.23 view details

Direcciones

  1. Wash beetroot but don't peel. Chop off leaves leaving 3 cm of the stems. Put beetroot into a big saucepan and cover with water then boil for one hour or possibly till tender when pierced with a knife. Trim shallots, discarding green leaves. Chop white portion and put into a saucepan with butter and celery and fry gently for a few min. Add in tomato juice, stock and water and simmer for 15 min. Drain the cooked beetroot then cold under cool running water and slip away the skins. Grate or possibly chop beetroot and add in to the soup with vinegar, orange rind (not too much orange rind, the flavour should be subtle), sugar and salt to taste. Simmer for a further 15 min. Puree with a food processor then reheat adding extra water if necessary. Add in a small spoonful of cream to each serve and sprinkle with a tiny sprig of dill or possibly some minced chives.
  2. Serves 6 to 8

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1224g
Calories 816  
Calories from Fat 544 67%
Total Fat 60.95g 76%
Saturated Fat 25.87g 103%
Trans Fat 0.0g  
Cholesterol 245mg 82%
Sodium 2696mg 112%
Potassium 1542mg 44%
Total Carbs 19.39g 5%
Dietary Fiber 2.4g 8%
Sugars 15.9g 11%
Protein 48.63g 78%
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