Beet Soup


Beets are rich in folates, iron, and fiber, helping to strengthen the digestive tract and keeping blood sugar and cholesterol levels under control.


  • 350 g (12.3 oz) of whole raw beets.
  • 1 tablespoon of Nutrioli® oil.
  • 115 g (4 oz) of bacon in chunks.
  • 1 large onion.
  • 1 large carrot cut in julienne.
  • 3 celery stalks, finely chopped.
  • 1.5 to 1.8 liters (1.6 to 1.9 quarts) of chicken stock.
  • 225 g (8 oz) of tomatoes, peeled, seeded, and cut into slices.
  • 2 tablespoons of lime juice.
  • 2 tablespoons of chopped dill.
  • 115 g (4 oz) of white cabbage, finely chopped.
  • 1 cup of sour cream.
  • Salt and pepper to taste.
    Valor nutritivo por porción

  • 487 kcal
  • 23g Fats
  • 29g Proteins
  • 47g Carbohydrates


  1. Wash the beets; cut into slices and then cut into fine strips.
  2. Heat the Nutrioli® oil in a large, wide pot and fry the bacon on low heat for 3 or 4 minutes. Add the onion, fry for 2 or 3 minutes, and add the carrot, celery, and beet. Continue cooking for 4 to 5 more minutes, constantly stirring until all of the oil has been absorbed.
  3. Add the stock, tomatoes, lime juice, and half of the dill; season with salt and pepper to taste. Return to boil and let cook on low heat for 30 to 40 minutes, until the vegetables are very tender.
  4. Add the cabbage and cook for another 5 minutes on low heat until tender. Check for salt and pepper again and serve the soup garnished with the rest of the dill and sour cream.



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