Turkish Beet Soup
Dive into the vibrant flavors of Turkish Beet Soup, a wholesome and aromatic dish that beautifully marries earthy beets with warm spices like cumin, coriander, and paprika. This hearty, plant-based soup is simmered to perfection with a medley of diced carrots, onions, and garlic in a savory vegetable broth, then blended into a luxuriously smooth consistency. A splash of lemon juice adds a bright, tangy finish, while optional garnishes of creamy yogurt and fresh dill elevate the presentation and flavor. Ready in just under an hour, this gluten-free and vegetarian-friendly soup is a perfect choice for a cozy dinner or a nutritious lunch. Pair it with warm crusty bread or pita for a comforting meal rich in color, texture, and taste.
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Recipe Information
Ingredients
- 4 medium-sized fresh beets
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced carrot
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 4 cups vegetable broth
- 2 tablespoons lemon juice
- 4 tablespoons (optional, for garnish) plain yogurt
- 2 tablespoons, chopped (optional, for garnish) fresh dill
- to taste salt
- to taste black pepper
Instructions
Wash and peel the beets. Cut them into small cubes and set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and carrot to the pot, and sauté for 5-7 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, and paprika. Cook for 1-2 minutes until fragrant.
Add the cubed beets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the beets are tender.
Once the beets are fully cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend, then return it to the pot.
Stir in the lemon juice, and season with salt and black pepper to taste.
Ladle the soup into bowls and optionally garnish with a dollop of plain yogurt and a sprinkle of fresh dill.
Serve warm with crusty bread or pita on the side.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 15.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1046 mg | 22% | |
*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.
