Low Calorie Beetroot Soup Recipes
LOW CALORIE BEETROOT SOUP
Looking for a light but filling soup to warm your belly this winter? Try our beetroot soup, topped with crunchy chickpeas!
Provided by Abril Macías
Categories Dinner Lunch Main Course Soups
Time 35m
Number Of Ingredients 17
Steps:
- In a soup pot melt ½ tbsp 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 1 tsp salt. Simmer for 8-10 minutes, until beet pieces are very soft.
- Meanwhile, in a medium non-stick skillet over medium heat, melt remaining butter and add chickpeas, pumpkin seeds, paprika and ¼ tsp salt. 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 sour cream, chickpeas and pumpkin seeds, and parsley leaves.
Nutrition Facts : Calories 322 kcal, Carbohydrate 37 g, Protein 13 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 708 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 7 g, ServingSize 1 serving
BEETROOT SOUP
A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Soup
Time 10m
Number Of Ingredients 6
Steps:
- Tip the beetroot, lentils, apple, garlic and onion seeds into a blender with the vegetable stock and some seasoning, and blitz until smooth. Heat until piping hot in the microwave or on the hob, then scatter over some extra onion seeds, if you like.
Nutrition Facts : Calories 257 calories, Fat 2 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 30 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
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- Heat 1 tbsp oil in a large saucepan and add the chopped onion, frying for 5 mins until slightly softened. Add the garlic, stirring to combine for 1 min, then toss in the beetroot and cook for 15 mins.
- Pour in the stock and bring to the boil. Once boiling, reduce the heat and simmer uncovered for 30 mins or until the beetroot is tender. Season well and leave to cool a little before blending.
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- Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
- Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
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