Low Fat Creamy Beetroot Soup
Elevate your soup game with this vibrant and nourishing Low Fat Creamy Beetroot Soup! Packed with earthy beetroots, sweet carrots, and aromatic garlic, this healthy recipe combines fresh ingredients to create a velvety smooth puree that's as satisfying as it is beautiful. The addition of low-fat Greek yogurt lends a luscious creaminess without piling on unnecessary calories, while a touch of lemon juice adds brightness and depth. Simmered in low-sodium vegetable broth, this soup is perfect for anyone looking for a heart-healthy meal option. Ready in under an hour and loaded with antioxidants, this beetroot soup makes for a delightful starter or a light lunch when paired with crusty bread. Garnish with fresh dill for a pop of flavor and style—your taste buds will thank you!
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Recipe Information
Ingredients
- 4 medium beetroots
- 1 large onion
- 2 garlic cloves
- 1 medium carrot
- 4 cups low sodium vegetable broth
- 0.5 cup low-fat Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh dill (optional, for garnish)
Instructions
Start by washing the beetroots well. Peel and chop them into small cubes.
Peel and dice the onion, and finely chop the garlic cloves.
Peel and slice the carrot into thin rounds.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing for about 3 minutes until the onion becomes translucent.
Add the chopped beetroots and carrot to the pot, stirring to combine with the onion and garlic.
Pour in the 4 cups of low sodium vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the beetroots and carrots are tender when pierced with a fork.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.
Stir in the low-fat Greek yogurt until well combined. Add the fresh lemon juice, ground black pepper, and salt to taste.
Reheat the soup gently on low heat, without bringing it to a boil, to ensure the yogurt doesn't curdle.
Serve the soup hot, garnished with fresh dill if desired. Enjoy your low-fat creamy beetroot soup!
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 66.7 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3278 mg | 70% | |
*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.
