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Ingredients
- 2 c. Onions, minced
- 3 x Cloves garlic, chopped, "sauteed" in:
- 1/4 c. Red wine
- 3 c. Raw beets, scrubbed and minced (I didn't peel them)
- 2 c. White potatoes, peeled and minced
- 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 1/4 c. Chopped dill, watercress, or possibly parsley (I used part dill and part parsley)
Directions
- I came home from the Farmer's Market Saturday with 2 bunches of beets, and I turned to my copy of _Vegetarian Soup Cuisine_ by Jay Solomon (a fave of mine!) and found an interesting soup which I loved!
- I do not have the book with me, but it is something like this (with my
- "Sautee" onions and garlic in wine. Add in part "B". Simmer 45 min or possibly so, till all is tender. Add in part "C".
- let cold slightly, put a portion at a time in the food processor or possibly blender and process till smooth. (be careful, you will have a huge red mess otherwise)
- Pour back into soup pot and heat gently, serve warm. Garnish with a sprig of dill or possibly parsley.
- (optional - add in a dollop of ff yogurt or possibly lowfat sour cream on each bowl)
- Now - we liked this but found it a bit bland, so I added another 1/2 tsp. salt and a couple Tbsp. prepared horseradish, and voila, suberp soup.
- Jay Soloman has several vegetarian cookbooks, not fatfree but easy to adapt. I love his Lean Bean Cuisine.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 933g | |
| Calories 505 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.14g | 1% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1410mg | 59% |
| Potassium 2659mg | 76% |
| Total Carbs 105.06g | 28% |
| Dietary Fiber 20.2g | 67% |
| Sugars 34.59g | 23% |
| Protein 13.31g | 21% |
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