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Rating: 4.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream.

Kathryn Conrad
Recipe by Cooking Light October 2004

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

74 calories; calories from fat 16%; fat 1.3g; saturated fat 0.5g; mono fat 0.4g; poly fat 0.1g; protein 3.3g; carbohydrates 12.3g; fiber 2.2g; cholesterol 3mg; iron 0.7mg; sodium 343mg; calcium 23mg.
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