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Beetroot soup: 5 particularly tasty recipes presented

Beetroot soup: 5 particularly tasty recipes presented

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Preparing chard only as a salad is really boring. Just make a soup out of it. Perhaps you like one of these five recipes.

Swiss chard is very healthy - also as soup

Swiss chard has become one of the most popular vegetable plants in recent years. It is a type of wild beet that grows primarily near the coast, which is why the Swiss chard is also known as sea chard. This vegetable is characterized by its 30 cm long leaves, which are often mistaken for spinach.

What is special: Swiss chard contains many vitamins such as vitamins A, E and K, but also magnesium, sodium, potassium, iron and sugar. Accordingly, the Swiss chard is often allowed to land on the plate. For example in the form of a soup. How about e.g. with potato soup with chard or an Asian chard and rice soup with shrimp? Sounds delicious? Then just try the recipes!

Recipe No. 1 - potato soup with chard

Ingredients (for 2 people):

  • 170 g potatoes
  • 750 ml vegetable broth
  • 4 tablespoons of cream
  • 400 g chard stalks
  • some lemon juice
  • some parsley
  • salt
  • pepper

➥ Preparation:

Interestingly, not the chard leaves, but only the stems are needed for this dish. First cut these and the potatoes into small cubes. Then add the potatoes to the vegetable broth and cook for about 5 minutes. Only then add the chard stalks and let everything cook covered for another 10 minutes. Then puree the whole thing.

Before serving, you have to season the soup with salt and pepper. A hint of lemon juice gives the whole thing a fresh taste. As a decoration, add a little cream and chopped parsley on top.

Recipe No. 2 - Asian chard and rice soup with shrimp

Ingredients for 4 persons):

  • 1 can of chopped tomatoes
  • 150 g long grain rice
  • 125 g cooked and peeled shrimp
  • 150 ml cream
  • 750 ml vegetable stock
  • 300 g chard
  • 1 stick of leek
  • 1 onion
  • 1 tsp sugar
  • 2 tablespoons oil
  • 1/2 bunch of dill
  • salt
  • pepper

➥ Preparation:

First wash the leek and cut into small rings. Peel and chop the onions. Then wash the chard and cut into strips. Then let the whole thing soak in hot oil for about 2 to 3 minutes. Then add the rice and the chopped tomatoes with 1 teaspoon of sugar. On top of that you have to add the stock and cook the whole thing covered for at least 15 minutes.

When the 15 minutes are up, refine the soup with cream and season with salt and pepper. Then let the prawns in the soup warm up briefly and finally serve the whole thing with chopped dill.

Recipe No. 3 - beetroot soup with coconut cream

Ingredients for 4 persons):

  • 100 g finely diced onions
  • 1 diced and pitted chili pepper
  • 600 g chard
  • 30 g butter
  • 700 ml vegetable broth
  • 100 ml cream
  • 60 g coconut cream
  • 1 tsp turmeric
  • some cayenne pepper
  • a bit of salt

➥ Preparation:

First of all, clean the chard, finely dice the stems and cut the leaves into smaller pieces. Then lightly braise onions, chilli and the chard stalks in butter in a pan. Top up with vegetable stock and simmer gently at medium temperature. You only have to add the chard leaves and cream after 10 minutes. Then stir in the coconut cream for the taste pleasure and season the soup with turmeric, salt and cayenne pepper.

Recipe No. 4 - beetroot soup with yogurt

Ingredients for 4 persons):

  • 1 normal onion
  • 1 bunch of spring onions
  • 500 g chard
  • 1 tablespoon of ground coriander
  • 2 tablespoons of olive oil
  • 100 g rice
  • 1 tsp turmeric
  • a bit of salt
  • ground pepper
  • 1/2 bunch of fresh coriander
  • 1/2 bulb of garlic
  • 500 g Turkish yogurt
  • 1 L of water

➥ Preparation:

First of all, clean the two types of onions and chop them finely. Then wash the chard leaves and chop them roughly. Heat the olive oil in a saucepan and fry the onions until translucent. Added to this is the rice that is toasted. Finally mix in the chard with 1 liter of water and season with turmeric, pepper, a pinch of salt and coriander. Let it cook on low heat for 20 minutes.

In the meantime, remove the garlic, sprinkle with a little salt, and then press. Then mix the juice with the yoghurt so that a yogurt-garlic sauce is formed. Then wash the coriander, shake it dry and remove the leaves. Then stir the yoghurt sauce into the soup and heat slightly. Then add the fresh coriander on top.

Recipe No. 5 - quinoa and carrot soup with chard inlay

Ingredients (for 1 person):

  • 1 large carrot
  • 10 leaves of chard
  • 2 tbsp amaranth
  • 6 tbsp quinoa
  • 1/2 L vegetable broth
  • 1 tsp yeast
  • salt
  • pepper

➥ Preparation:

Lightly roast the amaranth and quinoa in a saucepan and then add the vegetable stock. Let the whole thing boil briefly. Now cut the carrot into small cubes and the chard into fine strips. Add the vegetables to the soup and cook for another 10 minutes over medium heat. Then season the soup with yeast, pepper and salt and serve.