Beetroot soup

11 40 65
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 5
Beetroot soup
Health Highlights


5 beet(s) Beets, raw (large, peeled and chopped)
2 cup pieces Beet greens (chopped)
1 large Red onion (chopped)
2 clove(s) Garlic (minced)
750 ml Beef broth (stock) (Substitute with chicken or vegetable stock)
1/2 tsp Celery seed
1 tsp Parsley, dried
1 tsp, ground Thyme, dried
1 leaf Bay leaf
1/2 tsp Himalayan sea salt
1 sprig(s) Dill, fresh (chopped)


  1. Place beets, beet greens, onion, garlic, beef broth, celery seeds, parsley, thyme, bay leaf, salt and pepper to a large pot.
  2. Bring to a gentle boil and reduce to a simmer.  Cook for at least 30 minutes (the longer the better).
  3. Garnish with dill, if desired.


  • Optional:  Top with sour cream.
  • To make a smooth texture, add contents to an upright blender or use an immersion blender.

Nutrition Facts

Per Portion

Calories 65
Calories from fat 5.8
Calories from saturated fat 2.1
Total Fat 0.6 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 857 mg
Potassium 545 mg
Total Carbohydrate 12.5 g
Dietary Fiber 3.1 g
Sugars 6.9 g
Protein 3.9 g

Dietary servings

Per Portion

Vegetables 1.8

Energy sources