Elegant Beet Soup With Rye by Tamasin Day-Lewis Elle Magazine Recipe

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Elegant Beet Soup With Rye by Tamasin Day-Lewis Elle Magazine
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Ingredients:

Directions:

  1. Preheat oven to 400. Wrap each beet but one in foil. Roast for an hour or until easily pierced. Peel and cut into chunks.
  2. Sauté onion and garlic in oil with salt until soft. Add beets and stock or water.
  3. Simmer uncovered for five minutes. Remove from heat. Season with black pepper.
  4. Add rye bread.
  5. Puree the soup in batches in your blender or food processor. (TIP: Take of the plastic part from the middle of the lid or the entire lid and cover the blender with a towel or you will end up with soup EVERYWHERE! The steam will make it explode out of the blender - if you must know.).
  6. Grate remaining raw beet into each bowel. Top with yogurt and tarragon or dill.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.6 Kcal (522 kJ)
Calories from fat 26.3 Kcal
% Daily Value*
Total Fat 2.92g 4%
Cholesterol 6mg 2%
Sodium 366.74mg 15%
Potassium 440.79mg 9%
Total Carbs 17.98g 6%
Sugars 8.99g 36%
Dietary Fiber 2.42g 10%
Protein 7.88g 16%
Vitamin C 4.1mg 7%
Iron 0.8mg 5%
Calcium 24.5mg 2%
Amount Per 100 g
Calories 44.52 Kcal (186 kJ)
Calories from fat 9.4 Kcal
% Daily Value*
Total Fat 1.04g 4%
Cholesterol 2.14mg 2%
Sodium 131.05mg 15%
Potassium 157.51mg 9%
Total Carbs 6.42g 6%
Sugars 3.21g 36%
Dietary Fiber 0.86g 10%
Protein 2.82g 16%
Vitamin C 1.5mg 7%
Iron 0.3mg 5%
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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