Low Sodium Creamy Beetroot Soup
Indulge in the vibrant and wholesome flavors of this Low Sodium Creamy Beetroot Soup, a nutritious and heart-healthy choice that doesn't compromise on taste. Featuring fresh, earthy beetroots, sweet carrots, and aromatic garlic and onions, this soup is simmered to perfection in low sodium vegetable broth for a rich, velvety base. A dollop of creamy low sodium Greek yogurt, a splash of zesty lemon juice, and a sprinkle of dill elevate the flavors while keeping the dish light and refreshing. Perfect for those seeking a low-sodium option, this soup is not only brimming with nutrients but also a visually stunning centerpiece with its bold crimson hue. Serve it warm for a cozy meal, or garnish with yogurt and fresh herbs to impress at your next gathering. A delightful blend of simplicity and sophistication, it's comfort food redefined!
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Recipe Information
Ingredients
- 4 medium fresh beetroots
- 2 medium carrots
- 1 large onion
- 3 large garlic cloves
- 2 tablespoons olive oil
- 4 cups low sodium vegetable broth
- 1 bay leaf
- 0.25 teaspoon black pepper
- 1 tablespoon dill
- 0.5 cup low sodium Greek yogurt
- 1 tablespoon lemon juice
- 1 cup water
Instructions
Begin by washing the beetroots thoroughly to remove any dirt. Peel and cut them into small cubes.
Peel and slice the carrots into small pieces.
Chop the onion finely and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are soft and translucent, about 5 minutes.
Add the cubed beetroots and sliced carrots to the pot. Stir to combine with the onions and garlic.
Pour in the low sodium vegetable broth and add the bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let it simmer for around 30-35 minutes, or until the beetroot and carrots are tender when pierced with a fork.
Remove the bay leaf from the pot. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the black pepper, dill, Greek yogurt, and lemon juice. If the soup is too thick, add water a little at a time until you reach your desired consistency.
Reheat the soup gently over low heat if necessary. Taste and adjust the seasoning if needed, considering low sodium preferences.
Serve the soup hot, garnished with a swirl of extra Greek yogurt and a sprinkle of fresh dill if desired.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 46.3 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2935 mg | 62% | |
*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.
