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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Low-Carb Dilled Beet Soup

Source: dLife

Creamy beet soup with a hint of dill.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	67.3

Total Carbs	12.1 g

Dietary Fiber	3.4 g

Sugars	8.4 g

Total Fat	0.2 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	422.2 mg

Protein	2.0 g

Sodium	463.9 mg

Dietary Exchanges 0.2 Fat, 2.1 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 each fresh whole beets 3.0
3 cup cold water 3.0
3 each vegetable bouillon cube 1.0
1 cup cold water 0.5
0 1/2 cup red wine 1.0
1 tsp fresh dill weed 1.0
1 pinch salt and pepper 1.0
1 each medium lemons

Directions

In a large saucepan, heat beets, 3 cups water, and bouillon cubes to boiling. Reduce heat and simmer, covered, until beets are tender, about 30 to 40 minutes. Drain, reserving cooking liquid. Slip skins off beets and cut into quarters.
Add enough water to reserved cooking liquid to make 6 cups.
Process beets, wine, reserved cooking liquid, and dill weed in food processor or blender until smooth.
Season to taste with salt and pepper. Serve warm or chilled; garnish each bowl of soup with a lemon slice.