Of which 11 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Folate (beets) · Potassium (potato)
Allergens none
Roasted beet soup
Deep color and a sweet flavor, with a final touch of lemon.
Ingredients
- 4 medium beets (600 g / 1¼ lb) — washed, skin on
- 1 potato (150 g / 5½ oz) — diced
- 1 onion (150 g / 5½ oz)
- 2 cloves garlic (10 g)
- 1 liter (4¼ cups) water
- 2 tbsp olive oil (20 g / ¾ oz)
- ½ lemon, juice only (15 g / ½ oz)
- fresh dill, to taste (5 g)
- salt and pepper, to taste
Method
- Wrap the beets in aluminum foil and roast at 200 °C (400 °F) for 30 minutes, until tender.
- Let them cool slightly, then peel and cut into pieces.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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