Hearty Beet Soup

By Tonya_Speed

NUTRITION per serving: 111 Calories; 4g Fat; 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 153mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 3

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 teaspoon curry powder
• 3 cups peeled and cubed beets
• 1/2 cup cubed russet potato
• 3 cups water
• 1 1/2 teaspoon honey (preferably local)
• 1 cup chopped Swiss chard leaves
• 2 tablespoons sliced green onions
• Sea salt and freshly ground black pepper, to taste
• 2 tablespoons light sour cream

Details

Servings 6

Preparation

Step 1

Heat the oil in a large saucepan over medium heat; add onion and sauté until softened. Add curry powder and cook for 1 minute longer. Add beets, potatoes and water; bring to a boil then reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Stir in honey, Swiss chard and green onions; cook until heated through and Swiss chard leaves have wilted; season to taste with salt and pepper. Ladle soup into individual bowls and serve with a dollop of sour cream.

GLUTEN FREE: No changes necessary.