Low Calorie Beetroot Soup Recipes

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BEETROOT SOUP



Beetroot soup image

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

250g cooked beetroot
100g canned lentils
1 small apple
1 crushed garlic clove
1 tsp onion seeds (nigella), plus extra to serve
250ml vegetable stock

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

BEETROOT & POMEGRANATE SOUP (LOW FAT)



Beetroot & Pomegranate Soup (Low Fat) image

I saw this in a vegetarian cooking magazine and the photo looked so stunning I had to add it. It will be a hard sell to get my husband to try anything with beets but I love them so I will give them a shot the next time I am cooking for myself. You could probably use pomegranate juice to save the actual juicing process but I am not sure how much juice you get from a pomegranate to give an equivalent measure.

Provided by Sarah_Jayne

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon light olive oil
3 ounces onions, finely chopped
6 ounces carrots, thinly sliced
1 medium parsnip, thinly sliced
1/2 teaspoon ground cilantro
2 pints vegetable stock
12 ounces beetroots, cooked and sliced (not the kind in vinegar)
4 teaspoons dill, chopped
1 pomegranate
4 teaspoons yogurt, to garnish
2 tablespoons walnut pieces, to garnish

Steps:

  • Heat the oil in a saucepan, then sweat the onion, carrot and parsnip for 5 minutes, until starting to soften.
  • Add the cilantro, then cook for a further 2 minutes.
  • Add the stock and beetroot.
  • Bring to the boil, then simmer for 20 minutes, adding 2 teaspoons dill for the final 2 or 3 minutes.
  • Cut the pomegranate in half and extract the juice using a lemon squeezer.
  • Blend the soup in a food processor or blender.
  • Add pomegranate juice to taste.
  • Reheat the soup, then served garnished with the yogurt, walnuts and remaining dill.

Nutrition Facts : Calories 178.3, Fat 7, SaturatedFat 0.9, Cholesterol 0.7, Sodium 100.4, Carbohydrate 28.5, Fiber 6.3, Sugar 19.7, Protein 4

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