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Recipe of the Week: Savory Beet Soup

October 11, 2018

Yield: 8 servings
Serving Size: about 3/4 cup

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

Directions:

  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.

Nutrition:
Calories per serving: 74
Fat: 1.3g
Protein: 3.3g
Carbohydrate: 12.3g

 

Original recipe from Health.com can be found here!

Filed Under: News Tagged With: Diet, Exercise, goals, health, motivation, Nutrition, recipe, salad, Sports, sports performance, success, summer, tips, vegetables, weight loss, Workout

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