Beetroot soup
Pantzarosoupa
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.
Nutrition
Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat (see table). In a 100-gram (3+1⁄2-ounce) amount providing 180 kilojoules (43 kilocalories) of food energy, raw beetroot is a rich source (27% of the Daily Value – DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content (table).
Health effects
A clinical trial review reported that consumption of beetroot juice modestly reduced systolic blood pressure but not diastolic blood pressure.
Ingredients
- 4 beetroot bulbs – cooked, ready to serve
- 4 carrots
- 1 onion
- 1.5 glass of water
- 0.5 glass of tomato juice
- 1 pinch of salt
- 1 pinch of pepper
- 4 tbsp. olive oil
- 4 tbsp. yoghurt
- 100 gr. goat cheese (optional)
Method
- Place the beets, carrots, onions, water, the tomato juice and the spices into a pressure cooker.
- Close well and let them boil for 15′.
- Once the pot of the kettle is down, open the lid carefully, add the oil and the yogurt and smash all the ingredients with the hand blender until you get a homogeneous mixture.
- Add a full spoon of goat cheese on top and serve.
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