Directions:
- Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
- Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
- Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.88 Kcal (351 kJ) | ||
| Calories from fat | 26.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 356.05mg | 15% | |
| Potassium | 497mg | 11% | |
| Total Carbs | 10.03g | 3% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 4.45g | 9% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 31.6mg | 176% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 34.91 Kcal (146 kJ) | ||
| Calories from fat | 10.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 4% | |
|---|---|---|---|
| Cholesterol | 3.18mg | 3% | |
| Sodium | 148.18mg | 15% | |
| Potassium | 206.84mg | 11% | |
| Total Carbs | 4.17g | 3% | |
| Sugars | 3.42g | 33% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 1.85g | 9% | |
| Vitamin C | 2.9mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 13.2mg | 176% | |
| Calcium | 13.8mg | 3% | |
* 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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