Perfectly refreshing and healthy Beetroot Soup is serving cold in hot Summer days.
Grate beetroots (or use the ready grated ones from your jar) and cucumber in the pot. Chop hard boiled eggs, spring onions and dills. Mix greek yogurt with some milk (just to make a bit thinner consistence- but not too thin). Pour it in to the pot over your ingredients, add some salt and mix well. For better taste put in refrigerator for half an hour to chill the soup.
It's done! Easy, isn't?
Serve accompanied with steamed or boiled baby potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 46 | ||
Calories from Fat: 27 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 107.2mg | 33 % | |
Sodium 37.3mg | 1 % | |
Potassium 54.4mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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