Spinach Beetroot Soup (No Onion, Garlic)
This Spinach Beetroot Soup is a healthy and nutritious dish that is perfect for a cold winter evening. It's a low-fat, vegan, and gluten-free soup that is rich in vitamins and minerals. It's easy to prepare and can be served as a starter or as a light meal. This soup is an excellent source of iron and vitamin C, which are essential nutrients for the body.
Nutrition Facts
Per serving
Energy
40 kcal
Protein
3 g
Carbs
6 g
Fat
2 g
Fiber
3 g
Ingredients
Spinach
1.5 cup, chopped (300g)
Beetroot
0.5 cup, chopped (100g)
Plain Water
4 medium cup (1000g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Heat oil in a pot over medium heat.
Add chopped beetroot and sauté for 2-3 minutes.
Add chopped spinach leaves and sauté for 2-3 minutes until they wilt.
Add water and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 10-12 minutes until the beetroot is cooked and tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Season with salt and pepper to taste.
Serve hot.