Beet and Ginger Broth
A warming, earthy soup with naturally sweet beets and a zesty ginger kick, perfect for a light meal. This soup recipe, ready in about 35 minutes, pairs beet, carrot, and fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large beet, peeled and diced
- 1/2 cup carrot, sliced
- 1/4 cup fresh ginger, minced
- 4 cups vegetable broth
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: In a medium pot, combine 1 large peeled and diced beet, 1/2 cup sliced carrot, and 1/4 cup minced fresh ginger with 4 cups vegetable broth.
- Step 2: Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
- Step 3: Stir in 1 tbsp lemon juice and season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and serve warm.
