Savory Beet Soup

Name: Savory Beet Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 3 mediums beets, peeled and halved; 0 teaspoons freshly ground black pepper; 946 milliliters fat-free, less-sodium chicken broth; 1 teaspoon lemon juice; 8 teaspoons reduced-fat sour cream; 1 teaspoon olive oil; 237 milliliters chopped onion; 1 medium potato, peeled and halved crosswise; 1 teaspoons salt; 473 milliliters water

You can never have too many soup recipes, so give Savory Beet Soup a try. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 51 calories, 2g of protein, and 1g of fat per serving. This recipe serves 8. If you have bay leaf, potato, salt, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Autumn will be even more special with this recipe.

Instructions

Heat the oil in a Dutch oven over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add onion; saut 3 minutes or until tender.

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Onion

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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Bay Leaves

Potato

Beet

Broth

Place one-third broth mixture in blender or food processor; process until smooth.

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Broth

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Food Processor

Blender

Place pured 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.

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Broth

Soup

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Bowl

Frying Pan

Remove from heat, and stir in lemon juice.

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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.

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Sour Cream