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Chilled Beet Soup














Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


3 pounds beets
1 tablespoon olive oil
½ each yellow onion
coarsely chopped
1 x salt and black pepper
2 tablespoons garlic
2 cups vegetable stock
or chicken stock
2 cups water
up to 3 cups
½ cup orange juice
2 teaspoons lemon juice
up to 3 teaspoons
1 x rice vinegar
or champagne vinegar
1 x sour cream
2 teaspoons dill weed


Trim beet greens at the base of the beet.

Bring a large pot of water to a boil and add the beets.

Reduce the heat and cook, uncovered, at a low boil until tender, 30 to 40 minutes.

Test the beets by inserting a paring knife or skewer. If there is no resistance, they are ready to be drained.

Drain when tender and allow to cool or run them under cold water to cool them quickly.

Peel, cut into large pieces, and set aside.

Heat oil in a small sauté pan, add the onion and ¼ teaspoon salt, cook until tender, about 7 minutes.

Add the garlic and cook for 2 more minutes.

Combine the onion/garlic and beets in a blender or food processor.

Add 2 cups stock and purée until smooth.

Add water 1 cup at a time until desired consistency, being careful not to make soup too thin.

Add the orange juice, 2 teaspoons lemon juice, 2 teaspoons vinegar, 1 teaspoon salt, and a few pinches of pepper.

Season if needed with lemon juice, vinegar, salt and pepper.

Chill the soup, ladle into bowls.

Garnish each with a swirl of sour cream and a sprinkle of dill.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 619g (21.8 oz)
Amount per Serving
Calories 21221% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 273mg 11%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 29%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 42%
Calcium 9% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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