Paleo Beef and Beetroot Soup
Warm up with a hearty bowl of Paleo Beef and Beetroot Soup, a nourishing and vibrant dish that’s both healthy and satisfying. Packed with tender chunks of beef chuck, the earthy sweetness of beetroots, and a medley of carrots, celery, and onion, this gluten-free and dairy-free recipe embraces wholesome ingredients to create a deeply flavorful broth. Perfectly seasoned with a hint of garlic, sea salt, black pepper, and a fragrant bay leaf, this slow-simmered soup is ideal for paleo diets and comforting meals alike. Ready in just under two hours, this nutrient-rich soup is finished with a fresh parsley garnish for a burst of herbal brightness that completes its rustic charm. Whether you’re craving a protein-packed meal or looking for a paleo-friendly crowd-pleaser, this beef and beetroot soup is sure to deliver satisfying results.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef chuck
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 3 medium beetroots
- 2 medium carrots
- 2 celery stalks
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by preparing your ingredients: Peel and chop the onion and garlic cloves; peel and dice the beetroots and carrots; and chop the celery stalks.
Trim any excess fat from the beef chuck, and cut it into bite-sized cubes.
In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, approximately 5 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and sauté until it turns translucent, about 3 minutes. Add the garlic and sauté for another 30 seconds until fragrant.
Add the diced beetroots, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally.
Return the browned beef cubes to the pot. Pour in the beef broth, ensuring all ingredients are submerged. Add the bay leaf, sea salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 75 minutes, stirring occasionally until the beef is tender and the vegetables are cooked through.
Taste and adjust the seasoning if necessary. Remove the bay leaf before serving.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 8283 mg | 360% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 45.0 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 341 mg | 26% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4466 mg | 95% | |
*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.
