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

Kathryn Conrad
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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.

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.