Beet Soup
Recipe: #22849
February 11, 2016
Categories: Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Recipe source: Bon Appetit (February 2009)"
Ingredients
Nutritional
- Serving Size: 1 (445.1 g)
- Calories 152.7
- Total Fat - 3.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 889.3 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 5.2 g
- Sugars - 21.1 g
- Protein - 4.2 g
- Calcium - 47.1 mg
- Iron - 1.9 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place beet wedges in a glass measuring cup or bowl (4 cup) and add 2 cups of broth; cover with paper plate and microwave on high for 15 minutes or until tender.
Step 2
In a large saucepan or pot over medium heat heat the oil; add onion and celery; cover and cook for 10-15 minutes or until translucent.
Step 3
Add beet mixture and 1 cup broth to onion mixture; cover and simmer 3-5 minutes. Stir in ginger and five-spice powder. Using an immersion blender puree soup. Season to taste with salt and pepper and if needed additional five-spice powder.
Step 4
Ladle soup into bowls and top with dollops of sour cream and sliced celery leaves.
Tips
No special items needed.