8 Soup Recipes Light beet (Few Calories)

Beet soup

If you are a worshiper of the beet flavor will be even more in love with her, because this delight can still help you lose weight. Yes, the secret is to know the soup recipes of certain light beets, so as to trace the goals and follow firmly on the menu a few calories.

The beet is a wonderful tonic for the liver and its nutrients can act as a blood purifier, thus helping to prevent various types of cancer. Betaine can also help contained in the treatment of depression, tryptophan and aids in relaxing mind, thus favoring the well being continuous. Importantly, the beets can lower blood pressure, so attention!

They have few calories, because when consuming 100 grams of beets, you'll be eating only 50 calories.

1. light beet soup with lemon


  • 500 grams of beet (peeled and chopped);
  • 1 medium onion (chopped);
  • 1 garlic clove (crushed or processed);
  • 1 tablespoon (soup) of coconut oil;
  • 1 liter of water;
  • 2 tablespoons (soup) of lemon juice;
  • 1 broth light vegetables;
  • ½ teaspoon (tablespoons) of cornstarch;
  • Salt and black pepper to taste.

Method of preparation:

  • Put in a pan coconut oil, onion and garlic;
  • Fry by an average of 5 minutes, or until transparent color;
  • Add the beets, lemon juice, broth light vegetables and water, simmer for 15 minutes or until it begins to boil;
  • Transfer the contents to the blender and process until homogenous consistency;
  • Return to the soup to the pan and add the corn starch already dissolved, stir;
  • Cook for 2 minutes or until thicker consistency;
  • Season the desired shape;
  • Serve it hot.

Calories: 70 calories per serving

2. Natural Borsch


  • 2 medium beets (peeled, cooked and grated);
  • 1 small onion (chopped or processed);
  • 1 light chicken broth;
  • 1 tablespoon (soup) of oatmeal;
  • 300 ml of skimmed milk;
  • 50 g of grated ricotta;
  • Nutmeg to taste;
  • Seasoning to taste.

Method of preparation:

  • Dissolve the chicken stock and cook light;
  • Add all the desired spices and simmer for 4 minutes on average;
  • Dissolve the oatmeal with milk, bring to the pan along with the sugar beet;
  • Do not stop stirring;
  • Once boil and to obtain desired consistency, transfer to a blender, process and reheat the pan;
  • Serve hot and sprinkle grated ricotta on top.

Calories: 73 calories

3. Borsch Light with Chicken


  • 400 grams of beets (peeled and cut into small pieces);
  • 1 medium onion (chopped);
  • 300 grams of chicken breast (cut into small pieces);
  • 1 tablespoon (soup) olive oil;
  • 1 broth light vegetables;
  • 1 liter of water.

Method of preparation:

  • Take the olive oil and the onion to the pan;
  • Make a stew and add the chicken breast;
  • Add chopped sugar beet and vegetable broth dissolved;
  • Put water;
  • Simmer for 30 minutes on average;
  • Allow to cool and transfer to a blender;
  • Process until the desired consistency;
  • Serve it hot.

Calories: 186 calories per serving

4. Borsch in pressure


  • 2 medium beets (cut into pieces);
  • 2 medium potatoes;
  • 2 carrots (sliced);
  • 1 tomato (peeled, deseeded and cut into cubes);
  • 1 large Onion (chopped);
  • 2 light broth;
  • 1 liter of water.

Method of preparation:

  • Cut all the ingredients into small pieces;
  • Take all the ingredients to the pressure cooker, and let simmer for about 45 minutes;
  • After removing the pressure, if you want to, process;
  • Serve it hot.

Calories: 120 calories per serving

5. Beet Soup with Carrot


  • 8 beets (peeled and grated);
  • 2 medium carrots (peeled and grated);
  • 2 tablespoons (soup) of coconut oil;
  • 2 medium onions (grated);
  • Two cubes light broth;
  • 2 tablespoons (soup) of lemon juice;
  • 200 ml of light cream;
  • Salt and black pepper to taste.

Method of preparation:

  • Take the beets in the oven, a baking lining it with aluminum foil;
  • Preheat oven to 180 degrees and bake for about 45 minutes or until they get very soft consistency;
  • Remove the beets from the oven and set aside to cool them;
  • After cooling, the grate separately;
  • Grate also the onions and carrots;
  • Put the coconut oil in a pan, make a stew with carrots;
  • Be sure to move, let a low heat for 10 minutes;
  • Raise the heat and add the beets and the broth already dissolved in water;
  • again lower the heat and let simmer for 20 minutes on average, or even identify that all the vegetables are soft;
  • Allow to cool, mix with the lemon juice and process content in a blender;
  • Season with salt, black pepper and other desired seasonings;
  • If desired, mix with the cream when the soup is served;
  • Serve hot or cold.

Calories: 144 calories

6. Borsch light


  • 700 grams of beet (chopped into small pieces);
  • 3 tablespoons (soup) olive oil;
  • 2 light chicken broth;
  • ½ cup (tea), parsley (chopped);
  • 1 liter of water;
  • 2 tablespoons (soup) of light cream;
  • 2 bay leaves;
  • Salt and black pepper to taste.

Method of preparation:

  • Sanitize food and save them until the right time;
  • Put olive oil, chicken stock dissolved in water and pepper in a pressure cooker;
  • Cap it and cook for an average of 30 minutes or until smooth consistency;
  • Remove from heat and move the contents into the blender;
  • Process for averaged 2 minutes;
  • Taste and season according to personal taste;
  • Arrange on plate and add the cream on the soup;
  • Stir only at the moment that will eat;
  • Serve it hot.

Calories: 210 calories

7. beet soup with yogurt


  • 2 medium beets (cut into small pieces);
  • 2 tomatoes (peeled, cored and diced);
  • 1 medium onion (cut into small pieces);
  • 2 tablespoons (soup) olive oil;
  • 2 garlic cloves (crushed or processed);
  • 1 tablespoon (coffee) of mustard seeds;
  • 200 ml of skimmed yoghurt or Greek;
  • 1 cup (tea), parsley;
  • 1 tablespoon (tea) of oil;
  • 1 pinch salt;
  • ½ 1-liter water.

Method of preparation:

  • Cook beets, onions and garlic and salt with water in a pressure cooker for 20 to 25 minutes;
  • After cooking, transfer to a blender and process together with grain mustard and parsley;
  • Return to the contents of a pot and let the boil;
  • Add a little olive oil and stir;
  • Serve with yogurt and use parsley to decorate.

Calories: 170 calories

8. beet soup with mustard


  • 300 grams of beet (minced);
  • 250 grams of chicken breast (boiled and shredded);
  • 1 onion (Purple or white);
  • 2 garlic cloves (crushed or processed);
  • 1 tablespoon (dessert) mustard;
  • 2 tablespoons (soup) olive oil;
  • 1 tablespoon (tea) basil;
  • Seasoning to taste.

Method of preparation:

  • Make a stew with onion, garlic and olive oil;
  • Stir until golden brown, then add the remaining beet and stirring;
  • Add water to cover all the content;
  • Cover the pan and cook for 30 minutes on average, over high heat;
  • Transfer and process in a blender, adding the chicken;
  • Serve it hot.

Calories: 167 calories

What light beet soup recipe seemed the best for you to add to a diet to lose weight? Do you like the beet flavor, has other recipes to share? Comment below!