Velvety Beetroot and Dill Soup
Experience the enchanting flavors and vibrant color of this Velvety Beetroot and Dill Soup. A luxurious blend of tender beets, fresh dill, and hearty potatoes creates a comforting dish that is perfect for chilly evenings or special occasions. Enhanced with the rich notes of Swanson® Low-Fat Chicken Broth, this soup is not only easy to prepare with pantry staples but also impressively nutritious. Serve it with a dollop of sour cream for a creamy finish or savor it vegan-style for a fresh and wholesome delight. The delightful combination of earthy beets and aromatic dill will warm your heart and tantalize your taste buds.
8
Servings
88
Calories
9
Ingredients
Ingredients
Butter or margarine
2 tablespoons
Onions
3 medium (chopped (about 1 1/2 cups))
Potato
1 (peeled and chopped (about 1 cup))
Garlic
1 clove (minced)
Sliced beets
2 (14 1/2 ounce) cans (undrained)
Low-fat chicken broth
3 cups
Dill weed
1 tablespoon (chopped fresh or 1 teaspoon dried)
Ground black pepper
1/4 teaspoon
Sour cream
to taste (for garnish (skip for vegan version))
Instructions
1
In a 4-quart saucepan, melt the butter or margarine over medium heat. Add the chopped onions and cook, stirring frequently, until the onions are tender and slightly translucent.
2
Stir in the chopped potato and minced garlic, and sauté for about 1 minute, allowing the garlic to become fragrant.
3
Drain the liquid from the canned beets, reserving 1 cup of the beet juice. Add the sliced beets and low-fat chicken broth to the saucepan. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for approximately 15 minutes, or until the potato is tender.
4
Working in batches, pour half of the soup mixture into an electric blender or food processor. Carefully blend until smooth and creamy. Transfer the pureed mixture into a medium bowl. Repeat this step with the remaining soup mixture.
5
Return all of the blended soup to the saucepan. Add the reserved beet juice, chopped dill, and ground black pepper. Stir well and heat the soup over medium heat until it is hot throughout.
6
Serve the soup warm, garnished with a dollop of sour cream to elevate the flavors. Enjoy!
Nutrition Information
2g
Fat
14g
Carbs
3g
Protein
3g
Fiber
192mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Beetroot and Dill Soup?
It is a luxurious blend of tender beets, fresh dill, and hearty potatoes enhanced with chicken broth for a comforting, vibrant meal.
How many servings does this recipe yield?
This recipe makes 8 servings.
What are the calorie counts for this soup?
Each serving contains 88 calories.
Is this beetroot soup healthy?
Yes, it is impressively nutritious with low fat and good fiber content.
How can I make this soup vegan?
To make it vegan, use vegetable broth instead of chicken broth, oil instead of butter, and skip the sour cream garnish.
What type of broth is recommended?
The recipe suggests using Swanson Low-Fat Chicken Broth.
Do I use fresh or canned beets?
This recipe uses two 14.5-ounce cans of sliced beets.
Should I throw away the beet juice?
No, you should drain the beets but reserve 1 cup of the juice to add back later.
How much dill is required?
Use 1 tablespoon of chopped fresh dill weed or 1 teaspoon of dried dill.
What is the fat content per serving?
The soup contains 2g of fat per serving.
How much fiber is in each serving?
There are 3g of fiber per serving.
What is the sodium content of this recipe?
The soup contains 192mg of sodium per serving.
How many onions do I need?
The recipe calls for 3 medium onions, which is about 1.5 cups chopped.
Do I need to peel the potato?
Yes, the potato should be peeled and chopped.
How much garlic is used in the soup?
One clove of minced garlic is used.
What size saucepan is needed?
A 4-quart saucepan is recommended for this recipe.
How long does the soup need to simmer?
The mixture should simmer for approximately 15 minutes or until the potato is tender.
How do I achieve the velvety texture?
The soup is pureed in batches using an electric blender or food processor until smooth.
What garnish is suggested for serving?
A dollop of sour cream is recommended to elevate the flavors.
How much black pepper should I add?
The recipe calls for 1/4 teaspoon of ground black pepper.
Are there many carbohydrates in this soup?
There are 14g of carbohydrates per serving.
How much protein is in the soup?
The soup provides 3g of protein per serving.
Is this an easy recipe to follow?
Yes, it is categorized as an easy recipe that uses pantry staples.
Can I use margarine instead of butter?
Yes, the recipe allows for either 2 tablespoons of butter or margarine.
How long should I saute the garlic?
Saute the minced garlic for about 1 minute until it becomes fragrant.
When do I add the reserved beet juice?
Add the reserved juice after blending the soup, along with the dill and pepper.
How should the onions be cooked?
Cook them over medium heat until they are tender and slightly translucent.
Is this soup suitable for cold evenings?
Yes, it is described as a comforting dish perfect for chilly evenings.
What gives the soup its vibrant color?
The earthy canned beets and the reserved beet juice provide the vibrant color.
Should I blend the soup while it is hot?
Yes, but you should work carefully in batches to ensure safety while blending.