Heart-Healthy Creamy Beetroot Soup
Elevate your soup game with this ‘Heart-Healthy Creamy Beetroot Soup,’ a nourishing blend of vibrant flavors and wholesome ingredients that’s perfect for promoting wellness. This velvety soup combines naturally sweet and earthy beetroots with protein-rich chickpeas, fragrant garlic, and zesty lemon juice, all brought together with a dollop of non-dairy yogurt for a luxuriously creamy texture. Crafted with heart-friendly ingredients like olive oil and vegetable stock, this easy-to-make recipe is both nutritious and delicious. Ready in under an hour, it’s ideal for weeknight dinners or meal prep, while the fresh dill garnish adds a burst of herbaceous brilliance. Whether you’re looking for plant-based comfort food or a stunning dish to impress, this low-fat, dairy-free beetroot soup is sure to hit the spot!
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Recipe Information
Ingredients
- 4 medium beetroots
- 1 tablespoon olive oil
- 1 large onion
- 2 large garlic cloves
- 4 cups vegetable stock
- 1 cup cooked chickpeas
- 2 tablespoons lemon juice
- 1 cup non-dairy yogurt
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill
Instructions
Peel and chop the beetroots into small cubes for faster cooking. Set them aside.
Finely chop the onion and garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the garlic to the pot and sauté for an additional 2 minutes, until fragrant.
Add the chopped beetroots to the pot and stir well to coat with the oil, onion, and garlic mixture.
Pour the vegetable stock into the pot, ensuring that the beetroots are completely submerged.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the beetroots are tender when pierced with a fork.
Once the beetroots are cooked, remove the pot from the heat and let it cool slightly.
Transfer the soup mixture to a blender, adding the cooked chickpeas. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.
Pour the blended soup back into the pot and gently reheat over low heat.
Stir in the lemon juice and non-dairy yogurt, mixing until the soup is creamy.
Season with salt and black pepper to taste.
Serve the soup hot, garnished with fresh dill for a burst of flavor.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 89.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4724 mg | 100% | |
*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.
