Beetroot soup / Velouté de betterave / Velutatta di rappa rossa

Name: Beetroot soup / Velouté de betterave / Velutatta di rappa rossa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: European
Ingredients: 250 g cooked red beetroot cut into pieces; 15 g onions; 100 g apple; 200 g potatos; 300 ml vegetable broth; 100 ml water; 10 g of thyme leaves; 1 pinches salt to taste; 2 pinches of Pepper to taste; 25 g of yogurt; 1/2 tablespoon of goji berries

3 steps

Prep:5minCook:20min

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Updated at: Thu, 17 Aug 2023 13:40:01 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories91.2 kcal (5%)

Total Fat0.7 g (1%)

Carbs19.1 g (7%)

Sugars9 g (10%)

Protein2.7 g (5%)

Sodium465.3 mg (23%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gred beetroot

cooked, cut into pieces

15gonions

100gapple

200gpotatos

300mlvegetable broth

100mlwater

10gthyme leaves

1 pinchessalt

to taste

2 pinchespepper

to taste

25gyogurt

½ tablespoongoji berries

Instructions

Step 1

Place the potatoes, beetroot, onion and apple in the mixing bowl ans chop 30 sec. Sapées 4.5. Scrape down sides of bowl with spatula.

Step 2

Add water, vegetable broth, salt and pepper and cook 18 min. 100ºC Speed 1. Leave to cool a little in the bowl and mix for 30 sec. progressive Speed from 6 to 9.

Step 3

Transfer and serve in individual bowls, pouring half a spoonful of yogurt in the center and finishing the preparation with goji berries, thyme leaves and a drizzle of extra virgin olive oil. Excellent on its own or with hot croutons.

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