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Ingredients
- 4 c. Canned low-salt chicken broth, (or possibly more)
- 1 lb Beets, peeled, minced
- 1 c. Minced onion
- 3/4 c. Peeled minced carrot
- 2 tsp Minced garlic
- 1 tsp Sugar
- 2 Tbsp. Minced fresh dill or possibly 2 tsp. dry dillweed
- 2 Tbsp. Minced fresh chives of green onions Lowfat sour cream
Directions
- Combine 4 c. broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer till vegetables are very tender, about 35 min. Cold slightly.
- Puree in blender in batches till smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Fold in sugar. Season with salt and pepper. Cover and refrigeratetill cool, at least 4 hrs or possibly overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
- Ladle soup into bowls. Sprinkle with dill and chives. Top with lowfat sour cream.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1503g | |
| Calories 401 | |
| Calories from Fat 59 | 15% |
| Total Fat 6.66g | 8% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 25% |
| Potassium 2321mg | 66% |
| Total Carbs 68.06g | 18% |
| Dietary Fiber 13.5g | 45% |
| Sugars 36.19g | 24% |
| Protein 26.8g | 43% |
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