Directions:
- Heat a heavy-based saucepan over a medium heat.
- Add oil, onion and celery and cook for 4-5 minutes, stirring often.
- Add garlic and diced beetroot and cook for a further 5 minutes, stirring often. Add orange juice, stock and vinegar and bring to the boil.
- Lower heat and cook for 15-20 minutes, or until beetroot is tender.
- Add pepper, taste and serve each bowl with a spoonful of yogurt or sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.33 Kcal (671 kJ) | ||
| Calories from fat | 80.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 14% | |
|---|---|---|---|
| Cholesterol | 5.71mg | 2% | |
| Sodium | 287.19mg | 12% | |
| Potassium | 341.31mg | 7% | |
| Total Carbs | 14.11g | 5% | |
| Sugars | 7.93g | 32% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 6.45g | 13% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 59.03 Kcal (247 kJ) | ||
| Calories from fat | 29.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 14% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 2% | |
| Sodium | 105.73mg | 12% | |
| Potassium | 125.65mg | 7% | |
| Total Carbs | 5.19g | 5% | |
| Sugars | 2.92g | 32% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 2.37g | 13% | |
| Vitamin C | 5.8mg | 26% | |
| Calcium | 8.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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