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Chilled Puree of Beet and Watermelon

 

23

Yield

6

servings

Prep

10

min

Cook

55

min

Ready

5

hrs

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

Ingredients

1 tablespoon vegetable oil
1 medium onions
peeled, sliced
½ pound beets
peeled, diced
4 cups chicken broth
1 teaspoon salt
2 ½ cups watermelon
seeded, diced
*

Directions

HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes.

Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes.

Stir often to avoid sticking and burning.

Add the stock and salt, cover and bring to a boil.

Reduce the heat and simmer, covered, for 15 minutes.

When the soup is finished cooking, strain and reserve the liquid.

Transfer the beets to a blender or food processor and add the watermelon.

Purée until very smooth. Return the purée to the pot and add the reserved liquid.

Chill the soup well, about 4 hours before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 9936% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 652mg 27%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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