Healthy and Delicious Beet Soup Recipe
This colorful, creamy, and healthy blended fresh beet soup is ideal for any time of the year. It’s great for warming up your body on a cold day.
Beetroot (Beta vulgaris) is a root vegetable. The taproot section of a beet plant is known as beets in North America, but the vegetable is known as beetroot in British English.
Key ingredients of beet soup
Beets are high in fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Additionally, they are high in nitrates, which promote cardiovascular health in a variety of ways. They contain nitric oxide, which stimulates blood flow to your muscles. Folate (vitamin B9) in beets helps with cell growth and function.
Note: The red color compound betanin is not broken down in the body and, at larger doses, may cause the stool or urine to temporarily take on a reddish color, a harmless condition known as beeturia. So don’t worry if such a thing happens to you after consuming this beet soup!
Garlic not only adds a great flavor to the soup but also may help fight colds and flu. It may lower your chances of getting sick and help you recover faster.
Onions contain a high amount of prebiotics and fiber. They improve gut health by improving digestion, strengthening the immune system, and lowering inflammation.
Carrots are high in beta-carotene, which is a form of vitamin A. They are also high in B vitamins, as well as vitamin K and potassium. Carrots are high in dietary fiber, which is beneficial to gut health. A healthy immune system is ensured by maintaining your gut health. Fiber has also benefits for the heart by removing excess LDL cholesterol from the arteries and blood vessels.
Turnips are a great source of calcium, folate (vitamin B6), magnesium, phosphorus, and potassium, among other vitamins and minerals. Turnips’ vitamin and antioxidant content may have antibacterial, anti-inflammatory, and anticancer properties.
Note: If you don’t have a turnip, replace it with 1 medium carrot.
Parsnips have numerous health advantages. Parsnips’ high fiber content may contribute to blood cholesterol reduction and regularity maintenance. Vitamin C, potassium, and folate (vitamin B6 ) are all found in parsnips. They also have anti-fungal and anti-inflammatory properties.
Note: You can substitute parsnip with potato. Keep in mind that potatoes contain more carbs compared to parsnip.
How to remove beet stains?
Lightly oil your cutting board before chopping beets. By doing this, the beet juice is kept from seeping into the wood.
To remove beet stains from your hands, mix in a small amount of water and baking soda, then give your hands a good rub.
Alternatively, you can add 1 cups of water to 2 tablespoons of dishwashing liquid. Blot the stain with a towel dipped in this mixture. Avoid rubbing it as this will exacerbate the situation!
Note: Examine the nutrition label for an overview of this recipe’s nutritional profile. A nutrient is low if the label lists less than 5% of its daily value, while 20% or more is high. In general, you should limit your intake of saturated fat, cholesterol, and sodium while increasing your fiber intake, vitamins, and minerals.
Other soup recipes:
Pumpkin Soup Recipe – Quick, Easy, and Healing
Pumpkin Soup Recipe – Quick, Easy, and Healing
Cold-Fighting Chicken Soup Recipe
Check also recipes for homemade vegetable broth using veggie scrapes and vegetable broth using whole vegetables.
Healthy and Delicious Beet Soup Recipe
Description
This beet soup recipe is very nutritious and simple to make. You can substitute parsnip with potato. If you don't have a turnip, replace it with 1 medium carrot.
Ingredients
Garnish
Instructions
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Peel the vegetables and dice them. Use a veggie chopper if you have one to cut your vegetables easily and quickly.
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Heat the olive oil in a large stock pot on medium-high heat. Add the onion and cook for 3-4 minutes, until softened.
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Add the garlic, beets, and carrots and cook for an additional 1-2 minutes.
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Add the vegetable broth, turn the heat to high, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 25 minutes or until the beets are fork-tender.
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Blend the soup in the pot using an immersion blender or use a stand blender instead, after allowing it to cool slightly. Blend for one minute or until creamy. Season with salt and taste the soup. Feel free to add more broth, if desired.
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To serve, pour the soup into a bowl and garnish with coconut cream or yogurt and parsley.
Serving Size 280 g (9.9 oz)
- Amount Per Serving
- Calories 88kcal
- Calories from Fat 41kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 0.6g3%
- Sodium 318mg14%
- Total Carbohydrate 11.5g4%
- Dietary Fiber 2.1g9%
- Sugars 5.8g
- Protein 1g2%
- Vitamin A 1709 IU
- Vitamin C 7.8 mg
- Calcium 25 mg
- Iron 0.46 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Store any remaining soup in an airtight container and keep it in the fridge for up to 5 days. Warm it before serving.
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