Low Sodium Roasted Beet Soup with Fresh Herbs

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Low Sodium Roasted Beet Soup with Fresh Herbs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the soup

1 lb beets (about 3 medium), peeled and cut into 1-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
See all
2 tbsp olive oil, divided
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 cups green cabbage, thinly sliced
4 cups vegetable broth
1 tbsp apple cider vinegar
1 tsp dried thyme
1 tsp dried dill
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup fresh ricotta
2 tbsp fresh dill, chopped (optional)
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the cubed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are beginning to caramelize.
2
While the beets roast, heat the remaining 1 tbsp olive oil in a large pot over medium heat until shimmering. Add the diced onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!