Can't beet 'em? Join 'em. This beet soup is loaded with vitamin C, fiber and much more. Not only is it good for you, but it is downright delicious. We guarantee you'll love every spoonful.
Ingredients
For 0004 Person(s)
Recipe
3large beets, peeled and chopped
2 cup(s) vegetable broth
2 tablespoon(s) olive oil
1medium onion, chopped
1 tablespoon(s) grated ginger
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground cloves
1/4 teaspoon(s) salt
1/4 cup(s) reduced fat sour cream
Directions
Put the beets in a saucepan and add the vegetable stock.
Cook the beets over medium heat for 10 minutes.
Remove from the heat and let cool for about 3 minutes.
Put the beets and the vegetable stock in a food processor, and pulse until liquefied. Set aside.
Warm olive oil in a large saucepan over medium heat. Add the onion and ginger and cook for 4 minutes.
Add the cumin, coriander, pepper, cinnamon, salt and cloves and cook for another 4 minutes.
Stir in the pureed beet mixture and gently heat through.
Ladle the soup into bowls and garnish with sour cream.