Beet Apple Soup
You can never have too many soup recipes, so give Beet Apple Soup a try. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 164 calories. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is a good option if you're following a gluten free, primal, and vegetarian diet. A mixture of apple juice, salt and pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.
Place the beets in a large, heavy pot and coverwith the broth and juice. Bring to a boil, reducethe heat, and simmer, partially covered, untiltender, about 45 minutes.
Transfer the beets toa bowl with a slotted spoon. When cool enoughto handle, slip off the skins and cut the beetsinto pieces.
Strain broth through a fine sieve lined withtwo paper towels and return it to the pot.
Melt the butter in a large skillet over medium-low heat.
Add the apples and sauté untiljust caramelized, about 10 to 15 minutes.
Purée the cooked beets and sautéed apples together in batches in afood processor, adding some broth through the feed tube. Return thepurée to the pot and combine with the broth. Stir in the lemon juice, salt,and pepper. Pass the soup through a strainer, if desired.
Serve the soup hot or cold, dolloped with crème fraîche if desired.
Per serving (without crème fraîche): 120 calories, 4.5g fat, 10mg cholesterol, 20g carbohydrates, 2g protein