Ruby Red Beet Soup

By EdieK

Ingredients

• 750 g (1 1/2 lb) beets
• 1 onion
• 1 large baking potato
• 1.5 l (6 cups) sodium-reduced chicken broth
• 2 strips orange peel
• 15 ml (1 tbsp) red wine vinegar
• Salt and pepper, to taste
• Low-fat thick plain yogurt (such as Greek yogurt), for garnish
• Chopped fresh chives, for garnish

Details

Adapted from therecord.com

Preparation

Step 1

1. Peel beets, onion and potato. Shred in food processor fitted with shredding disk (or use a box grater). Place vegetables in a large saucepan along with chicken broth and orange peel. Bring to a boil; reduce heat and simmer for 20 minutes or until vegetables are tender.

2. Let cool slightly. Discard orange peel. Puree in batches in a blender or food processor until smooth. Return to saucepan and reheat until hot. Remove from heat. Stir in vinegar; season with salt and pepper. If making ahead, let cool, cover and refrigerate for up to 2 days. Reheat to serve.

3. Garnish each serving with a dollop of yogurt and sprinkling of chives. Makes 6 servings.

Nutrition information per serving: 128 calories; 5 g protein; 1 g fat; 26 g carbohydrate; 3 g fibre.

Source: Foodland Ontario.

The Canadian Press