Beet Soup
Recipe from Better Homes and Gardens

This vegetable soup recipe gets extra "wow" by preparing the beets three ways--pureed for smoothness, chopped for a chunky contrast, and roasted for an extra earthy flavor.


Beet Soup

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Servings: 6 side-dish servings
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Related Categories: Beets, Healthy Cooking, Healthy Dishes, Low Calorie, Low Carb, Low Fat, Soup, Vegetables, Vegetable Soup
 
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Ingredients
  • 1-3/4  pounds
    small beets
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  • 1  or 2 cloves
    garlic, minced
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  • 1  tablespoon
    olive oil
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  • 1  large
    russet potato, peeled and diced (1-1/2 cups)
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  • 2  14-ounce cans
    chicken broth
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Directions
1.
Cut off all but 1 inch of fresh beet stems and roots; wash beets. Do not peel. In a large covered saucepan, cook beets in boiling salted water for 35 to 45 minutes or until tender. Drain and cool slightly. Slip skins off beets and dice beets.
2.
In the saucepan, cook garlic in olive oil over medium heat about 1 minute. Add potato; cook and stir for 5 minutes. Add diced beets and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
3.
Transfer half of the mixture at a time to a blender or food processor (process in smaller batches if using a small food processor). Cover and blend or process until smooth. Return pureed mixture to the saucepan; heat through. Season to taste with salt and pepper to taste. Ladle into bowls. If desired, garnish each serving with a halved baby beet. Makes 6 side-dish servings.
Nutrition information
Calories 124, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 700 mg, Carbohydrate 20 g, Fiber 3 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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Borscht
Borscht

Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead.

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