This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious."
-Tom Robbins, Author
OK, you either like beets or you don't. I'm OK with that, but I happen to love them and this soup is fantastic. You can serve it chilled or hot – summer or winter – although I really love mine chilled on a hot summer's day. The best part is that at less then 100 calories this is really filling and satisfying.
Servings: 8 | Serving size: about 1 cup
Cooking Time: 180 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers and is good cold or hot.
|2 tsp||olive oil|
|1 large||white onion (diced)|
|fresh ground black pepper (to taste)|
|8 Tbsp||reduced fat sour cream|
|16 tsp||fresh dill|
Wash the beets well. Wrap in aluminum foil. Place in the oven and set the temperature to 325°F. Roast for 60 minutes. Remove and let cool. Peel the beets and set aside 1/2 pound.
Place the olive oil a large sauce pan over medium high heat. Add the onion and cook for about 5 minutes, stirring frequently. Chop the remaining 1 1/2 pound of peeled beets into large dice. Add to the pan with the onions. Add the water, lemon juice, salt and pepper. Cover, and when the soup begins to boil, reduce the heat to medium low so that it is simmering.
Cook for about 60 minutes, stirring occasionally.
While the soup is cooking, dice the remaining beets into 1/3 inch cubes. Chill.
When the soup is done, let it cool and then puree smooth. Add the cubed beets and chill the soup.
When ready to serve, ladle the soup into bowls and top each serving with a tablespoon of sour cream and a 2 teaspoons of fresh dill.
Serving size: about 1 cup
|Calories 93||Calories from Fat 29|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 4g||14%|
|Vitamin A 5%||Vitamin C 16%|
|Calcium 5%||Iron 6%|
|Vitamin K 1 mcg||Potassium 442 mg|
|Magnesium 29 mg|