Heart-Healthy Classic Beet Soup
Cozy up with a bowl of "Heart-Healthy Classic Beet Soup," a vibrant and nutritious dish that’s as delightful to the palate as it is gentle on the heart. This recipe transforms fresh, earthy beets into a silky, antioxidant-rich delight, complemented by the sweetness of carrots, the subtle aroma of thyme, and a touch of lemon for brightness. Packed with colorful vegetables and simmered in low-sodium vegetable broth, this soup is a wholesome choice perfect for anyone seeking a lighter yet satisfying meal. Blended to velvety perfection, this luminous beet soup is finished with a sprinkle of fresh parsley, offering a fragrant garnish that elevates the presentation. Quick to prepare and ideal for meal prep, it’s an easy, nourishing option for busy evenings or a crowd-pleasing starter at your next gathering. Perfect for heart health, low-sodium diets, and anyone craving a comforting bowl of goodness!
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Recipe Information
Ingredients
- 4 medium fresh beets
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 3 cloves garlic
- 6 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by cleaning and peeling the beets, then cut them into small cubes.
Chop the onion, carrots, and celery stalks into small, uniform pieces.
Mince the garlic cloves finely.
In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic to the pot and sauté for an additional minute, until fragrant.
Stir in the cubed beets, carrots, and celery into the pot. Cook for 5 minutes, allowing the vegetables to soften slightly.
Pour in the low-sodium vegetable broth, and add the bay leaf, and thyme.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes, or until the beets are tender when pierced with a fork.
Remove the bay leaf from the soup.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, but take care to vent the lid for steam to escape. Blend until smooth and return to the pot.
Stir in the lemon juice and season the soup with salt and black pepper according to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 61.1 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4081 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
