{"id":10590,"date":"2020-01-22T16:06:27","date_gmt":"2020-01-22T21:06:27","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=10590"},"modified":"2023-03-20T15:46:08","modified_gmt":"2023-03-20T19:46:08","slug":"beet-soup","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/beet-soup\/","title":{"rendered":"Beet Soup"},"content":{"rendered":"
\n
\n

Beet Soup\/ Sopa de Remolacha\/ Sopa de
\nBeterraba<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/p>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 10
\nServing size: 1 cup
\nPrep time: 15 minutes
\nCook time: 45 minutes
\nCost: $10.88 per recipe\/ $1.09 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 2 tablespoons canola oil<\/li>\n
  • 1 medium yellow onion, chopped<\/li>\n
  • 2 cloves garlic, minced<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • \u00bd teaspoon black pepper<\/li>\n
  • 2\u00bd pounds beets, peeled and chopped<\/li>\n
  • 1 medium potato, peeled and chopped<\/li>\n
  • 1 medium carrot, peeled and chopped<\/li>\n
  • 6 cups low-sodium vegetable broth<\/li>\n
  • 3 tablespoons lemon juice<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Heat canola oil over medium heat. Add onion, garlic, salt and pepper. Cook and stir until softened, about 5-7 minutes.<\/li>\n
    2. Add the beets, potato, and carrot. Cook and stir for 2 minutes.<\/li>\n
    3. Add vegetable broth and bring to a boil.<\/li>\n
    4. Reduce to a simmer and cover. Cook 35-45 minutes or until vegetables are soft.<\/li>\n
    5. Add lemon juice. Pour soup into a blender or use an immersion blender to puree until smooth.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      When cooking at home, double the recipe and freeze half for a quick meal another night.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 10
      \nTama\u00f1o de porci\u00f3n: 1 taza
      \nTiempo de preparaci\u00f3n: 15 minutos
      \nTiempo de cocci\u00f3n: 45 minutos
      \nCosto: $10.88 por receta\/ $1.09 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 2 cucharadas aceite de canola<\/li>\n
      • 1 cebolla amarilla mediana, cortada<\/li>\n
      • 2 dientes de ajo, picados<\/li>\n
      • \u00bd cucharadita sal<\/li>\n
      • \u00bd cucharada pimienta negra<\/li>\n
      • 2\u00bd libras remolachas, peladas y picadas<\/li>\n
      • 1 papa mediana, pelada y picada<\/li>\n
      • 1 zanahoria mediana, pelada y picada<\/li>\n
      • 6 tazas caldo de verduras bajo en sodio<\/li>\n
      • 3 cucharadas jugo de lim\u00f3n<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Caliente el aceite de canola a fuego medio. Agregue la cebolla, ajo, sal y pimienta. Cocine y mezcla hasta que est\u00e9 tierna, m\u00e1s o menos 5-7 minutos.<\/li>\n
        2. Agregue las remolachas, la papa y zanahoria. Cocine y revuelva por 2 minutos.<\/li>\n
        3. Agregue el caldo de verduras y deje hervir.<\/li>\n
        4. Reduzca a fuego lento y cubra. Cocine 35-45 minutos o hasta que las verduras est\u00e9n tiernas.<\/li>\n
        5. Agregue jugo de lim\u00f3n. Ponga la sopa en una licuadora o use una licuadora de inmersi\u00f3n para hacer un pur\u00e9 hasta que quede suave.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Cuando cocine en casa, duplique la receta y congele la mitad para una comida r\u00e1pida otro d\u00eda.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 10
          \nTempo de prepara\u00e7\u00e3o: 15 minutos
          \nTempo de cozimento: 45 minutos
          \nTamanho da por\u00e7\u00e3o: 1 copo
          \nCusto: $10.88 por receita, $1.09 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 2 colheres de sopa de \u00f3leo de canola<\/li>\n
          • 1 cebola amarela m\u00e9dia, picada<\/li>\n
          • 2 dentes de alho picados<\/li>\n
          • \u00bd colher de ch\u00e1 de sal<\/li>\n
          • \u00bd colher de ch\u00e1 de pimenta-do-reino<\/li>\n
          • 2\u00bd libras de beterraba, descascadas e picadas<\/li>\n
          • 1 batata m\u00e9dia, descascada e picada<\/li>\n
          • 1 cenoura m\u00e9dia, descascada e picada<\/li>\n
          • 6 copos de caldo de vegetais, baixo em s\u00f3dio<\/li>\n
          • 3 colheres de sopa de suco de lim\u00e3o<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Aque\u00e7a o \u00f3leo de canola em fogo m\u00e9dio. Adicione a cebola, o alho, o sal e a pimenta. Cozinhe e mexa por cerca de 5-7 minutos at\u00e9 ficar macio.<\/li>\n
            2. Adicione a beterraba, a batata e a cenoura. Cozinhe, mexendo por 2 minutos.<\/li>\n
            3. Adicione o caldo de legumes e ferva.<\/li>\n
            4. Reduza o fogo um pouco e tampe. Deixe ferver por 35-45 minutos ou at\u00e9 que os vegetais estejam macios.<\/li>\n
            5. Adicione o suco de lim\u00e3o. Bata a sopa no liquidificador ou use um liquidificador de imers\u00e3o at\u00e9 ficar homog\u00eaneo.<\/li>\n<\/ol>\n

              <\/section><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"

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