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Creamy Beet Soup With Dill And Yogurt

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Recipe

A delicious soup that is easy to make and will open you up to new flavors.

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon vegetable oil
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1 medium onions
sliced
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1 pound beets
peeled and coarsely diced
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1 quart chicken broth
or canned low-sodium chicken broth
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1 teaspoon salt
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¾ cups yogurt, plain
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3 tablespoons dill weed
chopped fresh
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Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
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1 medium onions
sliced
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453.6 g beets
peeled and coarsely diced
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1 qt chicken broth
or canned low-sodium chicken broth
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5 ml salt
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177 ml yogurt, plain
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45 ml dill weed
chopped fresh
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Directions

Heat oil in pan over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes.

Strain and reserve liquid. Transfer beets to blender or food processor and purée until smooth. Return purée to pan and add reserved liquid.

Pour hot soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 9435% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 526mg 22%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 8%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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