Beet and leek cream soup
This is a cream soup that can be eaten both hot and cold, which makes it perfect for comforting us on the coldest days and also for enjoying a healthy, simple dish when we are away from home.
If you have already tried one of the star vegetables of the coldest season of the year, you can imagine that in this recipe the characteristic semi-sweet note it provides is the dominant one.
As for the texture, by adding a little silken tofu we make the result creamy and, in addition, it provides a good dose of protein free of cholesterol and harmful fats.
So, this soup provides flavonoids (especially betalains and quercetin), carbohydrates, allicin, alliin, fiber, vitamins A, C, E, B6 and B9 (or folic acid), iron, potassium, silicon, phosphorus, sulfur, calcium, sodium, magnesium, zinc and, in smaller amounts, manganese, copper and selenium.
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- Step 1We clean the beets well and cook them for 30 minutes.
- Step 2Meanwhile, peel the onion and leeks and cut them thin. We put the oil in a pot and, when it is hot, take the leek and onion and make them for 5 minutes.
- Step 3Add the water and salt and cook for 5 more minutes.
- Step 4Peel the beet, cut it into slices and add it to the pot along with the rest of the ingredients. We add the tofu and cook 5 more minutes.
- Step 5We put everything in a container and beat to make everything well crushed. When we get a creamy and homogeneous texture, we can already serve it.