Heart-Healthy Creamy Beetroot Soup

Velvety, vibrant, and packed with nutrients, this Heart-Healthy Creamy Beetroot Soup is a deliciously wholesome way to nourish your body and soul. Sweet, earthy beetroots are paired with hearty chickpeas, aromatic onions, and garlic, then blended to silky perfection for a dairy-free creaminess enhanced with non-dairy yogurt. A splash of fresh lemon juice adds a zesty brightness, while fragrant dill provides a delightful herbal finish. This one-pot wonder is not only brimming with fiber, vitamins, and antioxidants, but it's also quick and easy to prepare, making it ideal for weeknight dinners or meal prep. Perfect for anyone seeking a plant-based, gluten-free meal that's as comforting as it is nutritious! Garnish with dill to elevate each bowl into a gourmet experience.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium beetroots
• 1 tablespoon olive oil
• 1 large onion
• 2 large garlic cloves
• 4 cups vegetable stock
• 1 cup cooked chickpeas
• 2 tablespoons lemon juice
• 1 cup non-dairy yogurt
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh dill

Directions

Step 1

Peel and chop the beetroots into small cubes for faster cooking. Set them aside.

Step 2

Finely chop the onion and garlic cloves.

Step 3

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

Step 4

Add the garlic to the pot and sauté for an additional 2 minutes, until fragrant.

Step 5

Add the chopped beetroots to the pot and stir well to coat with the oil, onion, and garlic mixture.

Step 6

Pour the vegetable stock into the pot, ensuring that the beetroots are completely submerged.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the beetroots are tender when pierced with a fork.

Step 8

Once the beetroots are cooked, remove the pot from the heat and let it cool slightly.

Step 9

Transfer the soup mixture to a blender, adding the cooked chickpeas. Blend until smooth and creamy. You may need to do this in batches depending on the size of your blender.

Step 10

Pour the blended soup back into the pot and gently reheat over low heat.

Step 11

Stir in the lemon juice and non-dairy yogurt, mixing until the soup is creamy.

Step 12

Season with salt and black pepper to taste.

Step 13

Serve the soup hot, garnished with fresh dill for a burst of flavor.

Nutrition Facts

Serving size	(2183.3g)

Amount per serving	% Daily Value*
Calories	1349.9

Total Fat 35.2g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 5125.5mg	0%
Total Carbohydrate 220.7g	0%
Dietary Fiber 46.9g	0%
Total Sugars 89.7g
Protein 51.7g	0%

Vitamin D 0IU	0%
Calcium 631.1mg	0%
Iron 16.8mg	0%
Potassium 4723.5mg	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: 22.5%

Protein: 14.7%

Carbs: 62.8%