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Creamy Beet Soup


Makes about 3 1-cup servings

This soup is delicious hot or cold

Per 1-cup serving

■Calories: 93
■Fat: 1.5 g
■Saturated Fat: 0.2 g
■Calories from Fat: 14.6%
■Cholesterol: 0 mg
■Protein: 3.8 g
■Carbohydrates: 17.2 g
■Sugar: 11.5 g
■Fiber: 2.5 g
■Sodium: 229 mg
■Calcium: 120 mg
■Iron: 2.7 mg
■Vitamin C: 4.4 mg
■Beta Carotene: 23 mcg
■Vitamin E: 1.2 mg

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  • 1 15-ounce can diced beets, undrained
  • 1 cup fortified soy- or rice milk
  • 2 tablespoons apple juice concentrate
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon dried dill weed


Servings 3


Step 1

Place diced beets and their liquid into a blender. Add non-dairy milk, apple juice concentrate, vinegar, and dill weed.

Blend on high speed until completely smooth, 2 to 3 minutes.

Transfer to a medium saucepan and heat gently until steamy.

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