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Savory Beet Soup

Savory Beet Soup RecipeBecky Luigart-Stayner; Jan Gautro

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.

Print

    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)

Nutritional Information

Calories per serving:74
Calories from fat:16%
Fat per serving:1.3g
Saturated fat per serving:0.5g
Monounsaturated fat per serving:0.4g
Polyunsaturated fat per serving:0.1g
Protein per serving:3.3g
Carbohydrates per serving:12.3g
Fiber per serving:2.2g
Cholesterol per serving:3mg
Iron per serving:0.7mg
Sodium per serving:343mg
Calcium per serving:23mg

Good to Know

Believe it or not, beets have a lot of sugar but very few calories—so you can have something sweet without the guilt. They also are rich in cancer-fighting antioxidants.

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