Low Fat Creamy Beetroot Soup

Dive into a bowl of vibrant, velvety goodness with this Low Fat Creamy Beetroot Soup, a nutritious and flavor-packed dish sure to brighten any meal. Made with wholesome ingredients like sweet roasted beets, earthy carrots, and a touch of protein-rich low-fat Greek yogurt, this guilt-free soup is as nourishing as it is visually stunning. Infused with the subtle warmth of garlic and onion, and finished with a splash of fresh lemon juice for a zesty kick, it delivers layers of complex flavors in every spoonful. Perfect for a light lunch or an impressive appetizer, this recipe is easy to prepare in under an hour and can be garnished with a sprinkle of fresh dill for an extra burst of freshness. If you're searching for a healthy yet creamy soup that's both low-fat and irresistibly delicious, this beetroot soup is a must-try!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium beetroots
• 1 large onion
• 2 garlic cloves
• 1 medium carrot
• 4 cups low sodium vegetable broth
• 0.5 cup low-fat Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 2 tablespoons fresh dill (optional, for garnish)

Directions

Step 1

Start by washing the beetroots well. Peel and chop them into small cubes.

Step 2

Peel and dice the onion, and finely chop the garlic cloves.

Step 3

Peel and slice the carrot into thin rounds.

Step 4

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing for about 3 minutes until the onion becomes translucent.

Step 5

Add the chopped beetroots and carrot to the pot, stirring to combine with the onion and garlic.

Step 6

Pour in the 4 cups of low sodium vegetable broth and bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the beetroots and carrots are tender when pierced with a fork.

Step 8

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender and puree until smooth, then return it to the pot.

Step 9

Stir in the low-fat Greek yogurt until well combined. Add the fresh lemon juice, ground black pepper, and salt to taste.

Step 10

Reheat the soup gently on low heat, without bringing it to a boil, to ensure the yogurt doesn't curdle.

Step 11

Serve the soup hot, garnished with fresh dill if desired. Enjoy your low-fat creamy beetroot soup!

Nutrition Facts

Serving size	(1929.7g)

Amount per serving	% Daily Value*
Calories	674.4

Total Fat 18.8g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 14.7mg	0%
Sodium 2249.9mg	0%
Total Carbohydrate 108.6g	0%
Dietary Fiber 21.7g	0%
Total Sugars 66.7g
Protein 26.6g	0%

Vitamin D 44.1IU	0%
Calcium 319.4mg	0%
Iron 7.0mg	0%
Potassium 3277.6mg	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: 23.8%

Protein: 15.0%

Carbs: 61.2%