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Low-Carb Dilled Beet Soup
Source: dLife

Creamy beet soup with a hint of dill.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
, 2 1/2 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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12 each  fresh whole beets
3 cup  cold water
3 each  vegetable bouillon cube
1 cup  cold water
0 1/2 cup  red wine
1 tsp  fresh dill weed
1 pinch  salt and pepper
1 each  medium lemons
  1. 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.
  2. Add enough water to reserved cooking liquid to make 6 cups.
  3. Process beets, wine, reserved cooking liquid, and dill weed in food processor or blender until smooth.
  4. Season to taste with salt and pepper. Serve warm or chilled; garnish each bowl of soup with a lemon slice.

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