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Recipe by Emporion
Red Beet Soup is a typical dish of Italian cuisine. The beetroots are boiled and cut into julienne strips, then cooked in a delicious beef broth. The soup is enriched by the flavor of celeriac and chopped onion, and gains a fresh note thanks to lemon juice. To make the soup creamier, milk is also added. A tasty and nourishing dish, perfect for cold winter evenings.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Mix the beetroot with the onion, broth, water, and cabbage
Step 2 of 3: Let it cook for five minutes, then add the salt and lemon juice
Step 3 of 3: Serve the soup by pouring a spoonful of milk onto each plate
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Celery
In gray: not detectedDetected
| Average values | Per serving129 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 167 kJ40 kcal | 129 kJ31 kcal |
| Fat | 0.17 g | 0.13 g |
| of which saturated fatty acids | 0.05 g | 0.04 g |
| Carbohydrates | 7.96 g | 6.16 g |
| of which sugars | 5.13 g | 3.97 g |
| Fibre | 2.21 g | 1.71 g |
| Protein | 1.49 g | 1.15 g |
| Salt | 0.57 g | 0.44 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
