Cool 'N' Creamy Beet Soup
Source of Recipe
Unkown
Recipe Introduction
This soup should not be served icy cold, but just under room temperature......Beets have a naturally rich, sweet taste, which is enhanced by cooking. Besides being sweet, beets are high in nutrients, dietary fiber and a range of health-protective phytochemicals.
Exchanges
Makes 8 servings.
- 2 cups thinly-sliced green cabbage
- 1/2 cup thinly sliced celery
- 1/2 cup thinly sliced carrots
- 1 medium onion, coarsely chopped (about 1 cup)
- 4 cups non-fat, reduced-sodium beef or chicken broth, divided
- 2 cans (15 oz. each) chopped or sliced beets
- 2 Tbsp. tomato paste
- 2 tsp. red wine vinegar
- 2 cups reduced- or non-fat sour cream
- Salt and freshly ground black pepper, to taste
- 1-2 tsp. fresh lemon juice, or to taste
- 4 Tbsp. finely-minced fresh chives, for garnish
Put cabbage, celery, carrots and onion in a large pot. Pour in 1/2 cup broth, bring to a simmer and cook gently until vegetables soften, about 5 minutes. Stir in beets and their liquid, 1 3/4 cups broth and tomato paste. Cover and simmer 10 minutes. Stir in vinegar.
Remove 1 cup of the beets and set aside to cool. Add remaining broth to soup and pure� in blender or food processor until smooth. Gradually add sour cream and blend until smooth. Add salt, pepper and lemon juice to taste. Dice cooled beets and stir into soup.
Chill soup, covered, until just barely cold. (If too cold, its subtle taste won't be appreciated.) Serve soup with chives sprinkled on top for garnish. (Soup may be stored refrigerated up to 4 days but should be left standing to take off chill before serving.)
Nutritional Information Per serving: 97 calories, less than 1 g. total fat (0 g. saturated fat), 18 g. carbohydrate, 5 g. protein, 3 g. dietary fiber, 591 mg. sodium. ++++ Diabetic Exchanges: 4 Vegetable
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