Healthy Beetroot Soup

beetroot soup

Beetroot soup is one of the best winter meals because it is healthy, energizing, looks good and tastes delicious. Beetroot stimulates muscles and boosts your stamina because it is full of magnesium, iron and potassium, as well as Vitamins A, C, B6 and folic acid. It is very nutritious and also contains proteins, antioxidants, carbohydrates and soluble fiber. Only one medium beetroot makes your daily dose of fruit and vegetables, and the list of its health benefits is very long.

Beetroot lowers blood pressure and reduces risks of heart attacks and strokes. It is also a powerful antioxidant, since it contains betacyanin which gives it that beautiful color. Not only that it is low in calories and practically fat-free, but it also reduces cholesterol and can help prevent bad cholesterol being oxidized and deposited in the arteries. Since it is full of iron, it fights anemia, and some researchers suggest that it can help protect against Alzheimer’s and dementia as well. It is great for pregnant women, not only because it contains iron, but also because of folic acid which is crucial to the development of baby’s spinal cord. Another beneficial ingredient is mineral silica which helps body to utilize calcium, and therefore reduces risk of osteoporosis.

Beetroot soup is also great if you are suffering from cold, since it is full of vitamins and boosts your energy. However, you will enjoy it even if you are not sick because it tastes amazing too, especially if you add a bit of sour cream on top. Here is ModXchange’s favorite recipe for beetroot soup:


  • 4 medium beetroot, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 celery sticks, diced
  • 2 leeks, white parts only, diced
  • 2.4 liters vegetable stock
  • 50 grams unsalted butter
  • 2tbsp red wine vinegar
  • 4 tbsp sour cream (optional) 


Place all the vegetables in a large saucepan and add butter, stock and vinegar. Bring to the boil and cook for 35 minutes or until soft. Season the soup to taste with salt and pepper and blend until smooth. Serve the blended soup topped with sour cream and chopped chives.



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