Chilled Beet Soup
This is one of the easiest, healthiest, and tastiest soup recipes I know. You can make enough Chilled Beet Soup to fill your freezer in just 40 minutes! Put some boiled egg or chicken pieces on top for a perfectly nutritious meal.
Ingredients
- 10.2 oz. beets
- 6 oz. onion
- 6 oz. carrots
- 8 oz. chicken broth (low sodium)
- 2 eggs
- 1 teaspoon garlic powder
- Pepper to taste
- Handful Parsley, (optional)
Instructions
- Chop the vegetables into matchbox-sized pieces.
- Put the chicken broth and vegetables in a pot and bring to a slow boil.
- Let it simmer for 25 minutes.
- Add pepper and garlic powder and let it simmer for another minute. Taste a spoonful and add more pepper if needed.
- Blend the soup using a blender or Nutribullet (this two-serving portion fit in one of my large NutriBullet cups). If you use a Nutribullet, wait until the soup has cooled a little.
- Let the soup cool in the fridge for at least an hour in an airtight container.
- Boil the eggs while the soup cools. Finely chop the eggs and place them decoratively on the soup just before serving.
- Garnish with parsley and serve.
Nutrition Info Per Serving
Nutrition Facts
Chilled Beet Soup
Amount per Serving
Calories
253
% Daily Value*
Fat
5.4
g
8
%
Saturated Fat
1.7
g
9
%
Polyunsaturated Fat
1.2
g
Monounsaturated Fat
2
g
Cholesterol
191.5
mg
64
%
Sodium
223.9
mg
9
%
Potassium
875.9
mg
25
%
Carbohydrates
32.4
g
11
%
Fiber
10
g
40
%
Sugar
18.8
g
21
%
Protein
14.4
g
29
%
Vitamin A
20600
IU
412
%
Vitamin C
82.8
mg
100
%
Calcium
146
mg
15
%
Iron
4.8
mg
27
%
Net carbs
22.4
g
* Percent Daily Values are based on a 2000 calorie diet.