Low Carb Beef and Beetroot Soup
Warm up with a hearty and nutrient-packed Low Carb Beef and Beetroot Soup, a wholesome twist on classic comfort food. This recipe combines tender chunks of seared beef chuck with the earthy sweetness of fresh beetroot, complemented by aromatic garlic, onions, and herbs like thyme and bay leaf. Simmered in a rich beef broth, the soup is both flavorful and satisfying, offering a nourishing meal without spiking your carbs. Perfect for a cozy dinner, the vibrant beetroot adds a beautiful color and unique depth to the dish, while fresh parsley ties it all together with a burst of freshness. Ready in under two hours and ideal for meal prep, this is a delicious, low-carb soup that's sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams beef chuck
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 diced celery stalks
- 2 peeled and cubed medium beetroot
- 1 medium, diced carrot
- 1 liter beef broth
- 1 bay leaf
- 1 teaspoon, dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Cut the beef chuck into bite-sized cubes, about 1-inch pieces.
In a large pot, heat olive oil over medium-high heat. Add the beef cubes and sear on all sides until browned. This should take about 5-7 minutes. Remove beef and set aside.
In the same pot, add the diced onion and cook for about 3 minutes until translucent.
Add minced garlic, diced celery, cubed beetroot, and diced carrot to the pot. Cook and stir frequently for 5 minutes.
Return the beef cubes to the pot and pour in the beef broth. Stir well to combine all ingredients.
Add the bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the beef is tender and the beetroot is cooked through.
After cooking, remove the bay leaf from the soup.
Taste and adjust the seasoning with salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 8672 mg | 377% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 33.8 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 464 mg | 36% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4633 mg | 99% | |
*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.
