Oh My Veggies · by Nicole
Vegan Borscht (Gluten-free)
NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 27%
CARBS 76G65% OF CAL
18G FIBER44G OTHER14G TOTAL SUGAR
FAT 16G31% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan beet soup from Eastern Europe with potatoes, cabbage, and butter beans. Quick, wholesome, and warming.
mainsoupbeans🍳 skillet🥄 saucepangluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup potatoes (peeled and chopped)
- 1.5 cups cabbage (chopped)
- 2 cups veggie broth
- 1 medium onion (chopped)
- 1 large carrot (grated)
- 3/4 cup beetroot (grated)
- 1/2 medium bell pepper (chopped)
- 1 large tomato (chopped)
- 1 tbsp tomato paste
- 1/2 tsp paprika
- 1/2 tsp onion granules
- 1/2 tsp cumin
- 1.5 cups butter beans
- vegan soured cream or soy yoghurt
- fresh herbs
- gluten-free croutons
At a glance
PER SERVING · TIME 25M
CAL 24%·PRO 27%
CARBS 76G65% OF CAL
18G FIBER44G OTHER14G TOTAL SUGAR
FAT 16G31% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1381mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1504mg
- Calcium
- 230mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.