Heart-Healthy Chilled Beet Soup

Bright, earthy, and irresistibly refreshing, this Heart-Healthy Chilled Beet Soup is a vibrant addition to your table that's as nutritious as it is delicious. Made with tender, simmered beets blended with low-sodium vegetable broth, tangy Greek yogurt, fresh dill, and a hint of lemon, this smooth and creamy soup is the perfect way to enjoy a light yet satisfying meal. Naturally low in sodium and full of antioxidants, this chilled beet soup is a heart-friendly option that’s ideal for warm weather or as an elegant starter dish. Garnish with an extra dollop of Greek yogurt and a sprinkle of dill for a show-stopping presentation. Ready in just over an hour (including chilling time), this easy-to-make soup is sure to become a favorite for healthy eating enthusiasts.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 medium, about 1.5 pounds total beets
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 small, chopped red onion
• 2 cloves, minced garlic
• 2 tablespoons lemon juice
• 1 cup, plus extra for garnish (optional) plain Greek yogurt
• 2 tablespoons, fresh, chopped dill
• 1 tablespoon olive oil
• 0.25 teaspoon, freshly ground black pepper
• 0.25 teaspoon salt

Directions

Step 1

Begin by rinsing the beets under cold water. Do not peel them. Then, in a large pot, add the whole beets, low-sodium vegetable broth, and water. Bring to a boil over high heat.

Step 2

Once boiling, reduce heat to medium-low, cover, and simmer for about 30 to 40 minutes, or until the beets are tender when pierced with a fork.

Step 3

While the beets are cooking, heat the olive oil in a small skillet over medium heat. Add the chopped red onion and garlic, sautéing for about 5 minutes until the onion is translucent. Set aside.

Step 4

Once the beets are cooked, carefully remove them from the pot and set aside to cool slightly. Reserve the cooking liquid.

Step 5

When the beets are cool enough to handle, use a paper towel to slip off the skins. Chop the beets into small chunks.

Step 6

In a blender or food processor, combine the chopped beets, reserved cooking liquid, sautéed onion and garlic, lemon juice, Greek yogurt, dill, black pepper, and salt. Blend until smooth.

Step 7

Taste and adjust seasoning as needed. If the soup is too thick, add a bit more water to reach your desired consistency.

Step 8

Transfer the blended soup to a large bowl or container, cover, and chill in the refrigerator for at least 2 hours or until cold.

Step 9

Before serving, give the soup a good stir and garnish each bowl with a dollop of Greek yogurt and a sprinkle of fresh dill, if desired.

Nutrition Facts

Serving size	4573.1 grams (4573.1g)

Amount per serving	% Daily Value*
Calories	1652

Total Fat 23.90g	31%
Saturated Fat 6.00g	30%
Polyunsaturated Fat 3.20g
Cholesterol 25mg	8%
Sodium 6752mg	294%
Total Carbohydrate 306.60g	111%
Dietary Fiber 81.30g	290%
Total Sugars 209.20g
Protein 71.80g	144%

Vitamin D 0IU	0%
Calcium 866mg	67%
Iron 24mg	133%
Potassium 10607mg	226%

*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: 12.4%

Protein: 16.6%

Carbs: 70.9%