Beet Soup



  • 1/4 medium onion, chopped
  • 1 cloves garlic, finely chopped
  • 2 small beets, peeled, chopped
  • 1 cups low-sodium organic vegetable ( or chicken) broth
  • Sea salt and ground black pepper (to taste; optional)
  • 1 Tbsp. nonfat plain yogurt


  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.
  3. Add garlic and beets; cook, stirring frequently, for 1 minute.
  4. Add broth. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 20 to 30 minutes, or until beets are tender.
  5.  Place soup in a blender or food processor, cover with lid and kitchen towel. Blend until smooth.
  6. Return soup to saucepan. Bring to a boil over medium heat, stirring frequently.
  7. Ladle into a serving bowl; top with 1Tbsp. yogurt.

Beet Soup

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