Low Fat Chilled Beet Soup
Transform your summer dining with this vibrant and nutritious Low Fat Chilled Beet Soup, the perfect fusion of earthy sweetness and refreshing tang. Featuring fresh beets simmered in low-sodium vegetable broth and blended until luxuriously smooth, this chilled soup is elevated with creamy low-fat Greek yogurt, a splash of zesty apple cider vinegar, and a hint of honey for natural sweetness. Brightened further with fresh dill and a squeeze of lemon juice, its irresistible flavor profile is balanced, light, and utterly wholesome. Ready in under an hour and served cold, this heart-healthy beet soup is an excellent make-ahead dish for warm-weather gatherings or a guilt-free lunch option. Packed with fiber and antioxidants, it's a low-fat, nutrient-rich addition to your culinary repertoire that will impress family and friends alike.
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Recipe Information
Ingredients
- 4 medium fresh beets
- 3 cups low-sodium vegetable broth
- 1 cup low-fat Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 2 tablespoons fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups water
Instructions
Rinse the beets thoroughly and peel them.
Cut the peeled beets into cubes, approximately 1-inch pieces.
In a large pot, combine the cubed beets with 2 cups of water and 3 cups of low-sodium vegetable broth.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 30 minutes or until the beets are fork-tender.
Remove the pot from heat and allow it to cool for a few minutes.
Transfer the beet and broth mixture to a blender. Blend until smooth, in batches if necessary.
Pour the blended beet mixture through a fine-mesh sieve back into the pot to remove any solids. Use a spoon to help press the liquid through.
Stir in the low-fat Greek yogurt, apple cider vinegar, lemon juice, and honey into the soup, mixing well.
Season with salt and black pepper to taste, and mix in the fresh dill.
Cover and refrigerate the soup for at least 2 hours until fully chilled.
Serve the chilled beet soup in bowls, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 2124 mg | 92% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 73.7 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 375 mg | 29% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2759 mg | 59% | |
*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.
