Beetroot Soup with Oven Roasted Tomatoes and Garlic Recipe
Recipe By My Weekend Kitchen
This beetroot soup with vibrant red beets and roasted tomatoes and garlic is delicious to look at and eat. serve it hot or cold with croutons for the added crunch.
4.6
21 Rating -
Rate
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Beetroot Soup with Oven Roasted Tomatoes and Garlic Recipe
- 125 gram 2 beetroots , grated
- 1/2 Onion chopped
- 2 Tomatoes quartered
- 2 Cloves of garlic chopped
- As required Salt and pepper to taste
- 200 milliliter Vegetable stock
- 1.50 tablespoon Olive oil
- 4-5 Croutons
- 1/2 sprig Spring onion
- 1 tablespoon Cream, avoid if vegan
Nutrition
value
value
313
calories per serving
23 g Fat7 g Protein19 g Carbs15 g FiberOther
Current Totals
- Fat23g
- Protein7g
- Carbs19g
- Fiber15g
MacroNutrients
- Carbs19g
- Protein7g
- Fiber15g
Fats
- Fat23g
Vitamins & Minerals
- Calcium109mg
- Iron5mg
- Vitamin A3214mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9224mcg
- Vitamin B120mcg
- Vitamin C108mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium151mg
- Manganese5mg
- Phosphorus127mg
- Selenium5mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By My Weekend Kitchen