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Savory Beet Soup

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: about 3/4 cup soup)
For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

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.