RELATED RECIPES
Rustic Root Vegetable & Lentil Stew
Cabbage Soup
Beet, Fennel, Apple Soup
Add to Calendar
Add as Favorite
 
 
 
 
 
 
60 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
sour cream (regular)
gluten-free
kid friendly
has meat
(?)
Has meat from:
beef broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
beef broth
sour cream (regular)
vegetarian
(?)
Not vegetarian due to:
beef broth
pescetarian
(?)
Not pescetarian due to:
beef broth
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 174% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.2% of RDA
• Calories: 18.8% of RDA
• Carbs: 9.9% of RDA
• Fat (total lipid): 19.9% of RDA
• Fiber: 13.0% of RDA
• Fructose: 18.0% of RDA
• Protein: 3.9% of RDA
• Sodium: 174% of RDA
• Sugar: 59.3% of RDA
• Vitamin A (IU): 55.1% of RDA
• Vitamin B6: 8.6% of RDA
• Vitamin C: 15.4% of RDA
• Iron: 4.6% of RDA
• Magnesium: 19.7% of RDA
• Manganese: 12.5% of RDA
• Niacin: 4.8% of RDA
• Potassium: 12.1% of RDA
• Zinc: 6.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
27.3
g
Calories
377
 
Fiber
3.64
g
Iron
0.868
mg
Protein
4.37
g
Sodium
2355
mg
Sugars
18.5
g
Fat (total lipid)
12.2
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
tbsp
+
-
 
 
1
bulb
+
-
 
green parts discarded, white parts diced.
 
1
whole
+
-
 
diced.
 
2
cloves
+
-
 
finely minced.
 
6
cups
+
-
 
 
2
tbsp
+
-
 
finely chopped.
 
3
cups
+
-
 
 
1 1/4
cups
+
-
 
 
4
tbsp
+
-
 
for garnish.
 
2
tbsp
+
-
 
*optional* for garnigh.
 
2
whole
+
-
 
medium in size, peeled and cubed.
 
2
whole
+
-
 
medium in size, cored, peeled and cubed.
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
In a soup pot, heat the olive oil over medium heat.
2.
Add the fennel, onion, and garlic along with a big pinch of salt and cook, stirring now and then, until softened but not browned - about 10 minutes.
3.
Add the beets, apples, and stock. Turn the heat to high and bring to a boil.
4.
Once boiling, turn the heat down and let the soup simmer until the beets and apples are completely soft, about 30-35 minutes.
5.
Transfer the soup to a blender or use an immersion blender and season with salt and pepper. Blend until smooth.
6.
Serve garnished with toppings of choice. Pumpkin seeds add a nice crunchy texture, chives add a nice flavor and sour cream adds flavor also, if you desire to use it.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 377
Protein 4.37 g
Carbohydrates 27.3 g
Iron 0.87 mg
Fiber 3.64 g
Calcium 21.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2020 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay