Pumpkin Beetroot Soup is a delightful fusion of flavors and textures, combining the earthy sweetness of beets with the velvety richness of Pumpkin Beetroot Soup. Perfect for cozy evenings or festive gatherings, this Soup is not only simple to prepare but also brimming with seasonal goodness.
Nutritional Benefits
Pumpkin Beetroot is a delicious and vibrant dish packed with nutrients, making it a fantastic addition to your diet. The blend of pumpkin’s creamy texture and beetroot’s earthy sweetness not only creates a visually appealing dish but also delivers a wealth of health benefits. This article explores the nutritional advantages of this soup and why it deserves a place on your table.
Pumpkin
Rich in Vitamins: Vitamins A, C, and E are abundant in pumpkin. Vitamin A is essential for healthy eyes, and vitamin C strengthens the immune system.
High in Fiber: The fiber content aids digestion and helps maintain a healthy weight by promoting a feeling of fullness.
Beetroot
Antioxidant Properties: Beetroot is rich in antioxidants, particularly betalains, which may help reduce inflammation and oxidative stress.
Heart Health: Beetroot’s nitrates aid in lowering blood pressure and enhancing coronary health.
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Pumpkin Beetroot Soup
Pumpkin Beetroot Soup is more than just a dish—it's an experience that nourishes the body and soul indulge in this delightful soup today and savor the harmony of health and taste.
Ingredients
Instructions
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Cook the 200g of beetroot in boiling water for 35 minutes or until tender. After cooking, take it out of the water and let it to cool.
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Heat a little olive oil in a big skillet over medium heat.
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Add the chopped onion, carrot, celery, and leek. Rinse the cut vegetables and stir them every five minutes or so till they are soft.
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Put the butternut squash and cubed potatoes in the pan. Drizzle with a bit more olive oil, stir well, and sauté for an additional 5 minutes.
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Add 1 teaspoon of the garlic granules and mix well.
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In a large bowl, combine the sautéed vegetables, diced beetroot, 1 teaspoon of sugar, lemon juice, a handful of chopped parsley, and the bay leaves. Pour in 4 cups of hot water.
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After covering the saucepan, let the mixture simmer for around fifteen minutes. As necessary, add salt and pepper after tasting. Simmer for an additional 5 minutes.
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Before transferring this mixture to a blender (or an immersion blender) and pureeing it until it's smooth, remove the bay pieces.
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Serve soup into bowls and garnish with fresh coriander and a dollop of sour cream.
Servings: 6 ServingCalories:217kcalTotal Fat:18gSaturated Fat: 6gCholesterol:21mgSodium:150mgPotassium:541mgTotal Carbohydrate:20gSugars: 10gProtein:6gVitamin A: 2109IUVitamin C: 20mgCalcium: 50mgIron: 2.4mg
Note
Note 1: You can add other spices such as cumin or smoked paprika to enhance the flavor profile.
Note 2: Any extras can be frozen for later use or kept in the fridge for up to three days in an airtight container.
Note 3: This soup pairs well with crusty bread or a simple salad.
