Soupe de betteraves

Soupe de betteraves is a vibrant and earthy beetroot soup that showcases the natural sweetness of beets, complemented by a hint of tanginess from the lemon and creaminess from yogurt. This comforting French soup is perfect for a light meal or as an elegant starter.

Ingredients

• Beetroot - 300 grams
• Carrot - 1 medium, peeled and chopped
• Onion - 1 small, diced
• Garlic - 1 clove, minced
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Yogurt - 2 tablespoons
• Fresh dill - for garnish

Steps

1. Heat the olive oil in a medium pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the chopped carrot and peeled, diced beetroot to the pot. Stir to combine and cook for another 5 minutes.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes, or until the beets and carrots are tender.
4. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches.
5. Stir in the lemon juice and season with salt and black pepper to taste.
6. Serve hot, garnished with a dollop of yogurt and a sprinkle of fresh dill.

Nutrition

• Calories: 160
• Protein: 4 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants, which help fight inflammation and oxidative stress.
• High in dietary fiber, promoting digestive health.

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