Recipe 21 of 21 · Soup
Creamy Beet Juice and Potato Soup with Dill
Potatoes give this rosy soup a smooth, cozy texture, while dill adds a fresh finish. Serve it warm with crusty bread.
Makes
About 4 cups; 3 servings
Time
35 minutes
Nitrate in this recipe
~270 mg from 1 cup of beet juice (whole recipe).[Gallardo et al., 2019 9; Hord et al., 2009 8]
Studies use roughly 300–800 mg a day for blood pressure and exercise.[Kapil et al., 2015 2; Wylie et al., 2013 5] Nitrate varies by product. Work out your dose →
Ingredients
- •1 cup Pomona Organic Beet Juice
- •2 cups peeled Yukon Gold potatoes, cut into 1/2-inch cubes
- •1/2 cup diced yellow onion
- •2 cups vegetable broth
- •1 tablespoon unsalted butter
- •1/4 cup heavy cream
- •1 tablespoon chopped fresh dill
- •1/4 teaspoon salt, plus more to taste
Instructions
- 1
Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring occasionally, until softened but not browned.
- 2
Add the potatoes, broth, and salt. Bring to a boil, then reduce the heat and simmer, partially covered, for 15–18 minutes, until the potatoes are very tender.
- 3
Stir in the beet juice and heat gently for 2–3 minutes. Remove from the heat and blend with an immersion blender until smooth.
- 4
Stir in the cream and dill. Return to low heat just until warmed through, without boiling. Taste and adjust the salt before serving.
Made with Pomona Organic Beet Juice
These recipes use plain, ready-to-drink 100% beet juice. We use Pomona Organic: USDA Organic, not from concentrate, with nothing added.
Get Pomona Beet Juice →