Sopa de Beterraba

Sopa de Beterraba is a vibrant and hearty Brazilian soup made with beets, offering a delightful balance of earthy flavors and a hint of sweetness. This vegan dish is not only comforting but also packed with nutrients, making it a perfect meal for any time of the year.

Ingredients

• Beets - 300 grams, peeled and diced
• Carrot - 1 medium, peeled and diced
• Potato - 1 medium, peeled and diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a medium pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
2. Add the diced beets, carrot, and potato to the pot, stirring to combine with the onion and garlic.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the vegetables are tender.
5. Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
6. Stir in the lemon juice and season with salt and black pepper to taste.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 32 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from beets, which may help reduce blood pressure.
• High in dietary fiber, promoting digestive health.

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