Savory Beet Soup

Savory Beet Soup - 1 Guiding Stars

Active Time

10 min.

Total Time

30 min.

Servings

8 (264 g)

Beets bring a sweet flavor and a bright pink color to this soup. If you’re able to buy beets with the greens intact, braise them and serve them with the soup and fresh whole-grain bread.

Ingredients

1 tsp. olive oil
1 cup chopped onion
4 cups fat-free, low-sodium vegetable broth
2 cups water
½ tsp. salt
¼ tsp. freshly ground black pepper
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
1 bay leaf
1 tsp. lemon juice
8 tsp. reduced-fat sour cream

Directions

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté until tender (3 minutes).
Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, until beets and potato are tender (20 minutes). Discard bay leaf.
Place one-third broth mixture in blender or food processor; process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining broth mixture.
Return pureed mixture to pan. Warm soup over low heat until thoroughly heated (5 minutes). 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.

Nutritional analysis per serving: Calories 65; Total Fat 1.5g (2% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 2mg (0% DV); Sodium 245mg (10% DV); Total Carbohydrate 11g (4% DV); Dietary Fiber 2.5g (7% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 6% DV; Copper 10% DV; Folate 10% DV; Vitamin C 10% DV.