Delicious Creamy Beetroot Soup
What else could you make with beetroots apart from salads? Cookies, cakes, crackers and even nutritious soups.
So why should you eat beets? Health benefits of beets
Beetroot lowers cholesterol and blood pressure.
Beets also protect against birth defects, cognitive disorders such as Alzheimer's, osteoporosis and cancer.
High in folate, nitrates, magnesium and antioxidants, beets juice, beetfiber and beet greens have been shown to aid in disease prevention and control.
It contains phosphorus, sodium, magnesium, calcium, iron and potassium, as well as fiber, vitamins A and C, niacin and biotin. Beetscontain folic acid, which is recommended for pregnant women.
Eating a cup of raw beetroot can work as magic for people with high blood pressure and high cholesterol.
If you don't like the the raw taste of this root vegetable, you are bound to like the taste when it is boiled in this simple soup.
I like cooking this soup in a pressure cooker because it reduces the cooking time and also helps in preserving the nutrients. Of course you can make it in a saucepan but for that you will need to simmer for 30-40 minutes, until the vegetables are tender. I also tend to get more greedy and use a few other healthy vegetables, so as to get even more health benefits.
I love this recipe and I wonder how you will like it.
6 tbsp olive oil
2 minced red onions
2 minced garlic cloves
1 carrot (grinded)
2 sweet potatoes (chopped and pilled)
300gr Beetroot (chopped and pilled)
1 tbsp thyme
2 bay leaves
1 tbsp tomato paste
1 bouillon tablet
Warm the 4 tbsp olive oil in a big pan for about 5min
Add garlic and all the vegetables and let it all cook for another 5min. Add the thyme, bay leaves and tomato paste.
Add the bouillon tablet and cook the soup for about 30min.
Take the bay leaves out the soup and blend the soup with a hand blender.
Add some salt and peper to your taste.
Nutrition Values (per portion)
Calories: 365 Kcal
in which saturated fat: 3gr