Savory Beet Soup

Recipe adapted from myrecipes.com

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 cups fat-free, less-sodium chicken broth
• 2 cups water
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 medium beets, peeled and halved
• 1 medium potato, peeled and halved crosswise
• 1 bay leaf
• 1 teaspoon lemon juice
• 8 teaspoons reduced-fat sour cream

Directions

1. Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth, water, salt, pepper, beets, potato and bay leaf. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
2. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
3. Combine ½ cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.

Yield: 8 servings (each about ¾ cup)

Nutrition Information Per Serving

• Calories: 74
• Fat: 1.3 g.
• Sat. Fat: 0.5 g.
• Sodium: 343 mg
• Carbs: 12.3 g.
• Fiber: 2.2 g.
• Protein: 3.3 g.