Try this Beetroot And Caraway Soup recipe, or contribute your own.
Suggest a better description1. Heat the oil, add the onion and saute gently, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender. 2. Season to taste, allow to cool slightly, and then pur? in a food processor or blender. 3.Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving. Accompany with sweet rye bread.
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Serving Size: 1 Serving (1702g) | ||
Recipe Makes: 1 | ||
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Calories: 540 | ||
Calories from Fat: 90 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 4110.1mg | 142 % | |
Potassium 2576mg | 68 % | |
Total Carbohydrate 104.3g | 31 % | |
Dietary Fiber 19.4g | 78 % | |
Sugars, other 84.9g | ||
Protein 14g | 20 % | |
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: 540
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