Low Sodium Classic Beet Soup
Experience the vibrant flavors of comfort with our Low Sodium Classic Beet Soup, a heart-healthy twist on the beloved traditional recipe. Made with earthy fresh beets, sweet carrots, aromatic onions, and celery, this nutrient-packed soup is simmered in low-sodium vegetable broth until perfectly tender, creating a silky, irresistible texture. Infused with herbaceous thyme, a hint of tangy lemon juice, and topped with fragrant dill, this dish is a feast for the senses without compromising on health. Ideal for anyone seeking a flavorful yet low-sodium option, this recipe is as wholesome as it is satisfying. Perfect for chilly evenings, it serves as a nourishing starter or a light, flavorful meal on its own.
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Recipe Information
Ingredients
- 4 medium fresh beets
- 2 tablespoons olive oil
- 1 large onion
- 2 large carrot
- 2 celery stalk
- 3 garlic cloves
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill
Instructions
Start by washing the beets thoroughly. Peel and cut them into small cubes, approximately 1-inch pieces.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
While the onion is cooking, peel and dice the carrots and chop the celery stalks. Mince the garlic cloves.
Add the carrots, celery, and garlic to the pot with the onion. Sauté for another 5 minutes, stirring occasionally.
Stir in the cubed beets and mix everything together.
Pour in the low sodium vegetable broth and water. Add the bay leaf and dried thyme.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 40-45 minutes, or until the beets are tender when pierced with a fork.
Remove the bay leaf from the pot and discard it.
Using an immersion blender, purée the soup until smooth. Alternatively, carefully blend the soup in batches in a countertop blender, then return it to the pot.
Season the soup with black pepper and stir in the lemon juice.
Taste and adjust seasoning if necessary. Be mindful to maintain a low sodium content.
Ladle the soup into bowls and garnish with freshly chopped dill before serving. Serve hot.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 57.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3569 mg | 76% | |
*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.
