Low Calorie Beetroot Soup
Servings: 3 servings
Calories: 413kcal
Print Recipe
Add to Collection
Ingredients
Soup
- 1 tsp butter
- ½ white onion (minced)
- 2 cloves garlic (crushed)
- 1 celery stalk (chopped)
- 3 cups (400 g) beetroot (diced, pre-cooked)
- 1 apple (ideally sweet & sour)
- 1 cup (240 ml) milk
- 1 cup (240 ml) vegetable broth
- ½ tsp nutmeg
- ½ tsp thyme, dried
Topping
- 1 tsp butter
- 3 tbsp pumpkin seeds
- 1 ½ cup (250 g) chickpeas, cooked (~1 can, 15oz/425g)
- ½ tsp paprika powder
- ½ cup (120 g) low fat Greek Yogurt
- 1 sprig parsley, fresh
- Salt and pepper to taste
Instructions
Soup
- In a soup pot melt butter. Add the minced white onion, crushed garlic cloves, chopped celery stalk and a pinch of salt. Cook at medium low heat for 8 minutes, until veggies are soft.
- Add diced pre-cooked beetroot, diced apple, milk, vegetable broth, nutmeg, thyme, black pepper and salt to taste. Simmer for 8-10 minutes, until beet pieces are very soft.
Topping
- Meanwhile, in a medium non-stick skillet over medium heat, melt remaining butter and add chickpeas, pumpkin seeds, paprika and salt to taste. Cook, mixing often, until chickpeas and seeds are crunchy and have a deep golden brown color. Rest until needed.
- Process soup with a blender until you have a nice and creamy consistency.
- Serve soup topped with Greek yogurt, chickpeas and pumpkin seeds, and parsley leaves.
Nutrition
Calories: 413kcal | Carbohydrates: 54g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 351mg | Potassium: 1026mg | Fiber: 13g | Sugar: 24g | Vitamin A: 805IU | Vitamin C: 19mg | Calcium: 242mg | Iron: 6mg