Creamy Beet Soup Without All the Cream
"This is a vibrant color of soup, deep crimson-red as only beets can be. And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Recipe from Cooking Light which calls this a "rich velvety soup which is a mild version of borscht -- without the cabbage.""
photo by DianaEatingRichly
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 cups fat-free low-sodium chicken broth
- 2 cups water
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 3 beets, peeled and halved (I quartered mine)
- 1 medium baking potato, peeled and halved crosswise (I quartered mine)
- 1 bay leaf
- 1 teaspoon lemon juice
- 8 teaspoons reduced-fat sour cream (I used 3 tablespoons)
directions
- Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and sauté 3 minutes or until tender.
- Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.
- Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.
- Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.
- Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.
- This recipe makes 8 servings (3/4 cup each) at 74 calories.
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Reviews
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I like this very much. I used Oikos fat free Greek Yougurt instead of sour cream and just mixed in a few tablespoons in each bowl then topped it off with a dollop of yogurt and a basil leaf for color. It's easy to make and easy cleanup. -
Lovely soup recipe. I mixed in a bit of cashew cream and topped the soup with lemon zest, fresh thyme, and fresh cracked black pepper.
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is it more flavorful than the recipe looks?
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Love love love it! So easy & delicious
Tweaks
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I like this very much. I used Oikos fat free Greek Yougurt instead of sour cream and just mixed in a few tablespoons in each bowl then topped it off with a dollop of yogurt and a basil leaf for color. It's easy to make and easy cleanup.
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale
