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Picture of Cook The Book: Beet Soup With Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1214 kcal 61 %
  • Fat 81 g 125 %
  • Saturated 29 g 146 %
  • Carbs 48 g 16 %
  • Fiber 12 g 46 %
  • Protein 75 g 150 %
  • Cholesterol 311 mg 104 %
  • Sodium 2054 mg 86 %
  • Calcium 683 mg 68 %
  • Magnesium 167 mg 40 %
  • Potassium 1896 mg 40 %
  • Iron 6 mg 35 %
  • Zinc 8 mg 75 %
  • Phosphorus 964 mg 138 %
  • Vitamin A 289 µg 32 %
  • Vitamin C 36 mg 40 %
  • Thiamin (B1) 1 mg 43 %
  • Riboflavin (B2) 1 mg 112 %
  • Niacin (B3) 22 mg 135 %
  • Vitamin B6 2 mg 143 %
  • Folate equivalent (total) 399 µg 100 %
  • Vitamin B12 3 µg 116 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 7 mg 48 %
  • Vitamin K 17 µg 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook The Book: Beet Soup With Feta

Ingredients

  • 3 to 4 medium beets (1 to 1 1/4 pounds total)
  • 1 tablespoon oilve or sunflower oil
  • 1 onion, finely chopped
  • 2 cups good-quality, strong stock (beef is ideal, but chicken or vegetable will work)
  • 1/2 recipe Roast Tomato Sauce
  • 3/4 cup (4 ounces) crumbled Greek feta cheese
  • Salt and freshly ground black pepper

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