Low Sodium Classic Beet Soup

Brighten your table with this Low Sodium Classic Beet Soup – a stunning, ruby-red dish that's as heart-healthy as it is delicious. This wholesome recipe showcases the earthy sweetness of fresh beets, perfectly complemented by sautéed onions, carrots, and celery for a rich, layered flavor. Simmered in low sodium vegetable broth and gently seasoned with thyme, bay leaf, and a splash of lemon juice, this soup achieves a velvety texture after blending, making it both comforting and nutritious. Garnished with a sprinkle of fresh dill, this low sodium beet soup is ideal for anyone seeking a flavorful, low-salt meal that's vegan, gluten-free, and perfect for meal prep. Whether served as a light starter or a satisfying main course, this vibrant soup is a feast for both the eyes and the taste buds.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 medium fresh beets
• 2 tablespoons olive oil
• 1 large onion
• 2 large carrot
• 2 celery stalk
• 3 garlic cloves
• 4 cups low sodium vegetable broth
• 2 cups water
• 1 bay leaf
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill

Directions

Step 1

Start by washing the beets thoroughly. Peel and cut them into small cubes, approximately 1-inch pieces.

Step 2

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

Step 3

While the onion is cooking, peel and dice the carrots and chop the celery stalks. Mince the garlic cloves.

Step 4

Add the carrots, celery, and garlic to the pot with the onion. Sauté for another 5 minutes, stirring occasionally.

Step 5

Stir in the cubed beets and mix everything together.

Step 6

Pour in the low sodium vegetable broth and water. Add the bay leaf and dried thyme.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 40-45 minutes, or until the beets are tender when pierced with a fork.

Step 8

Remove the bay leaf from the pot and discard it.

Step 9

Using an immersion blender, purée the soup until smooth. Alternatively, carefully blend the soup in batches in a countertop blender, then return it to the pot.

Step 10

Season the soup with black pepper and stir in the lemon juice.

Step 11

Taste and adjust seasoning if necessary. Be mindful to maintain a low sodium content.

Step 12

Ladle the soup into bowls and garnish with freshly chopped dill before serving. Serve hot.

Nutrition Facts

Serving size	(2481.0g)

Amount per serving	% Daily Value*
Calories	725.0

Total Fat 30.2g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1158.1mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 24.9g	0%
Total Sugars 57.2g
Protein 18.2g	0%

Vitamin D 0IU	0%
Calcium 314.3mg	0%
Iron 8.1mg	0%
Potassium 3569.1mg	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: 35.4%

Protein: 9.5%

Carbs: 55.2%