Beetroot Soup

This vibrant beetroot soup is a delightful blend of earthy flavors and creamy texture, reflecting the simplicity and freshness of Greek cuisine. Perfectly low in carbs, it offers a healthy yet satisfying meal option that warms the soul.

Ingredients

• Beetroot - 300 grams, peeled and diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Greek yogurt - 100 grams, for serving
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh dill - for garnish

Steps

1. Heat the olive oil in a pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Stir in the diced beetroot and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let it simmer for about 20 minutes, or until the beetroot is tender.
6. Remove from heat and use an immersion blender to puree the soup until smooth.
7. Stir in the lemon juice, and season with salt and black pepper to taste.
8. Serve hot, topped with a dollop of Greek yogurt and garnished with fresh dill.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 10 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants that may help reduce inflammation.
• High in fiber, aiding in digestion and promoting satiety.

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