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Beet Soup

  • 13 Ingredients
  • 4 Servings
  • Appetizer
  • 87 Calories


The health benefits of this vibrant soup can't be beet ... er, beat. That's because beets are rich in vitamin C, fiber, potassium and manganese. They also contain the B vitamin folate, which helps reduce the risk of birth defects, and betalain, a phytonutrient that gives these root veggies their gorgeous red-violet hue.



  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 2/3 cup celery, chopped
  • 1 clove garlic, minced
  • 2 medium 2-inch raw beets, peeled and halved (can buy pre-cut)
  • 2 cups low-sodium vegetable broth
  • 3 teaspoons lemon juice
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon ground coriander
  • 1/8 teaspoon freshly ground black pepper

Horseradish sauce:

  • 1/2 cup plain, non-fat Greek yogurt
  • 1 tablespoon horseradish
  • 1 tablespoon 2% milk


  1. Sauté onions, celery and garlic in oil until soft. Then add the beets and vegetable broth, and bring mixture to a boil.
  2. Simmer with the lid on for 1 hour or until beets are tender, then puree the soup. Add lemon juice, sugar, coriander and pepper.
  3. For the horseradish sauce, combine the yogurt, horseradish and milk until well mixed. Dollop on top of soup.

Nutrition Information

Serving Size: 3/4 cup

Amount Per Serving

  • Calories: 87
  • Fat: 4g
    • Saturated Fat: 1g
  • Protein: 4g
  • Total Carbohydrates: 10g
    • Dietary Fiber: 2g
  • Cholesterol: 1mg
  • Sodium: 76mg

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