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Chilled Beet and Tomato Soup

QUICK FACTS

  PREPARATION TIME
2 hr and 15 min (for 6 serves)

 
  COOKING TIME
45 min (for 6 serves)
  SOUP
Vegetable
 

SUMMARY

 

This chilled soup recipe has its reddish color because of the beet and a refreshing taste from the tomatoes. The combination of these two healthy vegetables make this recipe a true health gem!

INGREDIENTS

1,000 g
  beetroot
8.00 cup (2,040 g)
  chicken stock
6.00 tomato (1,002 g)
  tomatoes, chopped
2 g
  sea salt
2 g
  black pepper, grround
360 g
  sour cream, fat-free
20 g
  parsley, for garnish
 

METHOD

1. Preheat the oven to 375 F (190 C). Scrub the beets and cut the stems down to one-half inch.

2. Wrap the beets individually in foil, place on a baking sheet, and cook for 15 to 20 minutes, or until just tender when pierced with a fork. Remove from the oven and unwrap the foil. Cut them into cubes.

3. Heat the stock in a larger stock pot over high heat. Add the beets and tomatoes; bring to the boil. Reduce to simmer and cook for 15 to 20 minutes. Stir in sour cream and season with salt and pepper to taste. Remove from heat. Allow to cool. Puree with an immersion blender or food processor in batches. 

4. Pour the soup in a container with lid; chill for at least 2 hours.

5. Ladle in individual bowls. Garnish with fresh parsley.

6. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
366.4 kJ  (87.6 kcal)
Protein:
3.9 g
Total Fat:
0.9 g
-Saturated:
0.2 g
-Mono-Unsaturated:
0.2 g
-Poly-Unsaturated:
0.2 g
Total Carbs:
14.3 g
-Complex Carbs:
5.7 g
-Sugar:
8.7 g
Fibre:
4.0 g
Water:
315.1 mL
Alcohol:
0.0 g
Cholesterol:
2.7 mg
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