Savory Beet Soup

Savory Beet Soup Recipe
Becky Luigart-Stayner; Jan Gautro
For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream.

Yield:

8 servings (serving size: about 3/4 cup soup)

Recipe from

Cooking Light

Nutritional Information

Calories 74
Caloriesfromfat 16 %
Fat 1.3 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 3.3 g
Carbohydrate 12.3 g
Fiber 2.2 g
Cholesterol 3 mg
Iron 0.7 mg
Sodium 343 mg
Calcium 23 mg

Ingredients

1 teaspoon olive oil
1 cup chopped onion
4 cups fat-free, less-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
1 bay leaf
1 teaspoon lemon juice
8 teaspoons reduced-fat sour cream

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.

Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.

Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kathryn Conrad,

Cooking Light

October 2004
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