Low Sodium Chilled Beet Soup

Vibrant, refreshing, and heart-healthy, this Low Sodium Chilled Beet Soup is a stunning centerpiece for your summer dining table. Packed with wholesome ingredients like fresh beets, carrots, and celery, this recipe brings out the natural sweetness of vegetables while staying low in sodium, making it ideal for a light yet satisfying meal. A touch of freshly squeezed lemon juice and a sprinkle of dill add a bright, herbaceous flavor, while the creamy optional Greek yogurt topping offers a delightful contrast. With simple preparation and just a hint of olive oil, this nutrient-rich soup is not only beautifully colorful but also a guilt-free indulgence. Perfect as a chilled appetizer or a refreshing main course, it’s a must-try for fans of healthy, easy, and seasonal cooking!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium fresh beets
• 1 large carrot
• 1 celery stalk
• 1 small yellow onion
• 2 cloves garlic
• 4 cups water
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh dill
• 0.5 teaspoon black pepper
• 0.25 cup Greek yogurt (optional for topping)

Directions

Step 1

Start by washing the beets thoroughly to remove any dirt. Peel the beets and cut them into 1-inch cubes.

Step 2

Peel and slice the carrot, chop the celery stalk, and dice the onion. Mince the garlic cloves.

Step 3

In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté for about 5 minutes until the vegetables start to soften.

Step 4

Add the garlic and sauté for another 2 minutes until fragrant.

Step 5

Add the diced beets to the pot and pour in the water. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, covered, for about 30 minutes, or until the beets are tender.

Step 6

Once the beets are cooked, remove the pot from the heat. Allow the mixture to cool slightly.

Step 7

Transfer the soup to a blender or use an immersion blender to purée the soup until smooth. Be careful when blending hot liquids.

Step 8

Stir in the lemon juice and freshly chopped dill. Season with black pepper to taste.

Step 9

Refrigerate the soup for at least 1 hour to chill thoroughly.

Step 10

Serve the chilled beet soup in bowls. Optionally, garnish with a dollop of Greek yogurt and a sprinkle of dill before serving.

Nutrition Facts

Serving size	(1814.8g)

Amount per serving	% Daily Value*
Calories	604.7

Total Fat 29.8g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 2mg	0%
Sodium 554.0mg	0%
Total Carbohydrate 73.1g	0%
Dietary Fiber 19.8g	0%
Total Sugars 45.4g
Protein 15.1g	0%

Vitamin D 0IU	0%
Calcium 266.3mg	0%
Iron 5.7mg	0%
Potassium 2299.9mg	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: 43.2%

Protein: 9.7%

Carbs: 47.1%