Creamy Beet Soup
By blum099
Makes about 3 1-cup servings
This soup is delicious hot or cold
Per 1-cup serving
■Calories: 93
■Fat: 1.5 g
■Saturated Fat: 0.2 g
■Calories from Fat: 14.6%
■Cholesterol: 0 mg
■Protein: 3.8 g
■Carbohydrates: 17.2 g
■Sugar: 11.5 g
■Fiber: 2.5 g
■Sodium: 229 mg
■Calcium: 120 mg
■Iron: 2.7 mg
■Vitamin C: 4.4 mg
■Beta Carotene: 23 mcg
■Vitamin E: 1.2 mg
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 15-ounce can diced beets, undrained
- 1 cup fortified soy- or rice milk
- 2 tablespoons apple juice concentrate
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried dill weed
Details
Servings 3
Preparation
Step 1
Place diced beets and their liquid into a blender. Add non-dairy milk, apple juice concentrate, vinegar, and dill weed.
Blend on high speed until completely smooth, 2 to 3 minutes.
Transfer to a medium saucepan and heat gently until steamy.
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