Sweet Beet Soup
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 med. onion, thinly sliced
- 1 lb. cooked, refrigerated beets
- 1 Granny Smith apple, peeled, cored, and chopped
- 2 c. lower-sodium vegetable or chicken broth
- Sour cream, for garnish
- Dill, for garnish
Directions
- In 10 inch skillet, heat oil on medium-high. Add onion and pinch salt. Cook 5 minutes or until browned and starting to soften, stirring frequently. Let cool.
- To blender, add beets, apple, broth, onion, and 1/2 teaspoon salt. Blend until smooth. Refrigerate until cold about 3 hours. Makes about 5 cups. To serve, garnish with sour cream and dill.
About 120 cals, 2 g protein, 21 g carbs, 4 g fat (1g sat), 3 g fiber, 580 mg sodium.