Heart-Healthy Classic Beet Soup

Elevate your mealtime with this Heart-Healthy Classic Beet Soup, a vibrant and nourishing dish that's as beautiful as it is beneficial. Crafted with naturally sweet, earthy fresh beets and a medley of wholesome vegetables like carrots, celery, and onion, this soup is simmered with fragrant thyme and a hint of lemon juice for a zesty finish. Blended to velvety perfection, it offers a rich, creamy texture without the need for dairy, making it both vegan and low-fat. Packed with nutrients and antioxidants, this quick and easy recipe comes together in just an hour, making it ideal for busy weeknights or meal prepping. Serve this vibrant crimson soup topped with fresh parsley for an extra burst of flavor and a stunning presentation. Perfect for heart-health enthusiasts and beet lovers alike!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium fresh beets
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 3 cloves garlic
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by cleaning and peeling the beets, then cut them into small cubes.

Step 2

Chop the onion, carrots, and celery stalks into small, uniform pieces.

Step 3

Mince the garlic cloves finely.

Step 4

In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic to the pot and sauté for an additional minute, until fragrant.

Step 6

Stir in the cubed beets, carrots, and celery into the pot. Cook for 5 minutes, allowing the vegetables to soften slightly.

Step 7

Pour in the low-sodium vegetable broth, and add the bay leaf, and thyme.

Step 8

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes, or until the beets are tender when pierced with a fork.

Step 9

Remove the bay leaf from the soup.

Step 10

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, but take care to vent the lid for steam to escape. Blend until smooth and return to the pot.

Step 11

Stir in the lemon juice and season the soup with salt and black pepper according to taste.

Step 12

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2475.6g)

Amount per serving	% Daily Value*
Calories	759.2

Total Fat 30.2g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2613.5mg	0%
Total Carbohydrate 112.0g	0%
Dietary Fiber 24.2g	0%
Total Sugars 61.1g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 330.4mg	0%
Iron 7.9mg	0%
Potassium 4080.6mg	0%

*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.

Source of Calories

Fat: 35.0%

Protein: 7.4%

Carbs: 57.7%