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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 1028 kcal 51 %
- Fat 62 g 95 %
- Saturated 22 g 111 %
- Carbs 84 g 28 %
- Fiber 17 g 69 %
- Protein 41 g 83 %
- Cholesterol 126 mg 42 %
- Sodium 3637 mg 152 %
- Calcium 780 mg 78 %
- Magnesium 185 mg 44 %
- Potassium 2963 mg 63 %
- Iron 6 mg 35 %
- Zinc 6 mg 59 %
- Phosphorus 837 mg 120 %
- Vitamin A 378 µg 42 %
- Vitamin C 93 mg 103 %
- Thiamin (B1) 1 mg 59 %
- Riboflavin (B2) 2 mg 134 %
- Niacin (B3) 13 mg 84 %
- Vitamin B6 2 mg 124 %
- Folate equivalent (total) 475 µg 119 %
- Vitamin B12 2 µg 88 %
- Vitamin D 1 µg 3 %
- Vitamin E 14 mg 96 %
- Vitamin K 53 µg 44 %
Beetroot soup with feta
Ingredients
- 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice
- 500g/1lb 2oz ripe tomatoes, halved
- 1 clove garlic, chopped roughly
- 1 medium onion, peeled and finely chopped
- 2 tbsp olive or sunflower oil
- 500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
- Salt and freshly ground black pepper
- 125g/4oz real (i.e. greek not danish) feta cheese
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