4 Serves
137 Mins
11 g
71 g
28 g
Preheat your oven to 200°C. Place the beets, onions, thyme, and bay leaves in a roasting pan, drizzle generously with olive oil, and season with salt. Roast for 60 to 90 minutes until the vegetables are tender.
Ingredients, vitamins, and health benefits
Beets
Onion
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Vitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
187 µg / 400 µgCalcium
229 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
1366 mg / 4,700 mgSodium
863 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
11 g / 28 gSugar
10 g / 50 gSaturated Fat
11 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Remove the beets from the roasting pan and carefully rub off the skins while wearing protective gloves. Quarter the beets and transfer them to a large pot, adding only the roasted onion flesh.
Add the remaining ingredients to the pot, bring to a boil, and simmer at a rolling boil for 30 minutes.
Puree the soup using an immersion blender until smooth, leaving a few small pieces of beetroot for texture if desired.
Prepare the baked potatoes by cross-cutting them and squeezing the sides to puff out the center. Serve the hot soup in bowls, topped with the baked potato, a dollop of sour cream, diced beetroot, and a drizzle of olive oil. Serve with rye bread.
Thyme
Bay Leaf
Olive Oil
Salt
BBQ Rub
Heavy Cream
Potatoes
Sour Cream
Rye Bread
Vitamin A
197 µg / 900 µgVitamin C
35 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
187 µg / 400 µgCalcium
229 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
1366 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
10 g / 50 gSaturated Fat
11 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g