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Homepage Recipes Beetroot and Spargel bean soup

Beetroot and Spargel bean soup

Preparation steps

Cook Beets, Then Peel and Grate on a Grater.
Garlic sautéed in olive oil with olives.
Cook Spargelbohnen in lightly salted water for about 10 minutes. Do not drain the water after cooking.
Add stewed tomatoes and beets to the pot with beans. Stir.
Season with salt and pepper to taste. Add cream.
Season the soup on the plate with lemon juice to taste.
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Tomato, Histamine, Latex-Fruit Syndrome, Salicylates, Green beans, Legumes, Beetroot, Milk, Lactose, Vitamin B12 (Cobalamin), Rennet, Olive, Garlic, Citrus fruits, Vitamin C (Ascorbic acid)
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 1 × Piece (170 g)
Weight 170 g
Tomato
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Number of servings 0.5 × Cup (250 g)
Weight 125 g
Water
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Number of servings 50 × Gram (1 g)
Weight 50 g
Green Beans
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Number of servings 1 × Piece (107 g)
Weight 107 g
Beetroot
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Number of servings 1 × Tablespoon (25 g)
Weight 25 g
Natural Yogurt 2%
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Number of servings 1 × Teaspoon (5 g)
Weight 5 g
Olive Oil
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Number of servings 1 × Tooth (5 g)
Weight 5 g
Garlic
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Number of servings 5 × Gram (1 g)
Weight 5 g
Lemon Juice

Nutritional composition for all portions of the recipe

Proteins 20%
7.4g / 80.61 g
Fats 30%
7.33g / 53.74 g
Carbohydrates 50%
24.64g / 89.57 g
Kcal
194.13Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.