Sugar-Free Chilled Beet Soup
Indulge in the vibrant flavors of summer with our *Sugar-Free Chilled Beet Soup*, a refreshing and healthy twist on the classic chilled soup recipe. This nutrient-packed dish showcases the earthy sweetness of fresh beets, balanced perfectly with creamy unsweetened Greek yogurt and the crisp freshness of diced cucumber. Accented with a splash of zesty lemon juice, fragrant dill, and just a hint of garlic, this soup is both guilt-free and deeply satisfying. Blended to a silky smooth consistency with low-sodium vegetable broth and chilled to perfection, it's an ideal choice for a light appetizer or a cooling meal on warm days. With no added sugar and minimal prep time, this beet soup is not only heart-healthy but also stunning on the table, thanks to its brilliant magenta hue. Perfect for serving cold, it’s a must-try recipe for health-conscious food lovers seeking delicious, sugar-free options!
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Recipe Information
Ingredients
- 4 medium Fresh beets
- 1 cup Greek yogurt (unsweetened)
- 2 cups Low-sodium vegetable broth
- 1 medium Cucumber
- 2 tablespoons Lemon juice
- 2 tablespoons Dill
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cold water
Instructions
Start by washing the beets thoroughly to remove any dirt. Peel and chop them into small chunks to ensure even cooking.
In a large pot, add the chopped beets and cover with water. Bring to a boil, then reduce the heat and simmer for approximately 30 minutes, or until the beets are tender when pierced with a fork.
While the beets are cooking, peel the cucumber and cut it into quarters lengthwise. Remove the seeds gently using a spoon, and then dice it finely.
Once the beets are cooked, drain them, and set aside to cool for about 10 minutes. Then transfer the beets to a blender.
Add the vegetable broth, Greek yogurt, lemon juice, dill, garlic, salt, and black pepper to the blender with the beets.
Blend until the mixture is smooth and creamy. You may need to do this in batches depending on the size of your blender. Add cold water gradually to reach your desired consistency.
Transfer the blended mixture to a large bowl and stir in the diced cucumber.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
Once chilled, stir the soup well before serving. Garnish with additional dill or a dollop of Greek yogurt if desired.
Enjoy this refreshing sugar-free chilled beet soup on a warm day or as a light appetizer.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3162 mg | 137% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 49.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2804 mg | 60% | |
*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.
