Low Sodium Creamy Beetroot Soup

Indulge in the vibrant flavors of this Low Sodium Creamy Beetroot Soup, a wholesome and heart-healthy dish that’s as visually stunning as it is delicious. Featuring earthy fresh beetroots paired with naturally sweet carrots, aromatic garlic, and a touch of dill, this soup delivers a velvety texture without relying on heavy cream or excess salt. A dollop of low sodium Greek yogurt adds a creamy tang, while a splash of lemon juice brightens every spoonful. Perfect for a cozy appetizer or a light lunch, this recipe is simple to prepare with a blend of sautéing, simmering, and puréeing techniques. Ideal for those seeking low sodium yet flavorful options, this beetroot soup is a nourishing bowl of comfort and nutrition.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 medium fresh beetroots
• 2 medium carrots
• 1 large onion
• 3 large garlic cloves
• 2 tablespoons olive oil
• 4 cups low sodium vegetable broth
• 1 bay leaf
• 0.25 teaspoon black pepper
• 1 tablespoon dill
• 0.5 cup low sodium Greek yogurt
• 1 tablespoon lemon juice
• 1 cup water

Directions

Step 1

Begin by washing the beetroots thoroughly to remove any dirt. Peel and cut them into small cubes.

Step 2

Peel and slice the carrots into small pieces.

Step 3

Chop the onion finely and mince the garlic cloves.

Step 4

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

Step 5

Add the cubed beetroots and sliced carrots to the pot. Stir to combine with the onions and garlic.

Step 6

Pour in the low sodium vegetable broth and add the bay leaf. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to a simmer. Cover the pot and let it simmer for around 30-35 minutes, or until the beetroot and carrots are tender when pierced with a fork.

Step 8

Remove the bay leaf from the pot. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

Step 9

Stir in the black pepper, dill, Greek yogurt, and lemon juice. If the soup is too thick, add water a little at a time until you reach your desired consistency.

Step 10

Reheat the soup gently over low heat if necessary. Taste and adjust the seasoning if needed, considering low sodium preferences.

Step 11

Serve the soup hot, garnished with a swirl of extra Greek yogurt and a sprinkle of fresh dill if desired.

Nutrition Facts

Serving size	(2045.2g)

Amount per serving	% Daily Value*
Calories	709.0

Total Fat 29.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 4mg	0%
Sodium 965.8mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 16.7g	0%
Total Sugars 46.3g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 357.6mg	0%
Iron 5.7mg	0%
Potassium 2934.9mg	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: 36.4%

Protein: 15.3%

Carbs: 48.2%