Cool ‘n Creamy Beet Soup
This soup should not be served icy cold, but just under room
2 cups thinly-sliced green cabbage
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
1 medium onion, coarsely chopped (about 1 cup)
4 cups non-fat, reduced-sodium beef or chicken broth, divided
2 cans (15 oz. each) chopped or sliced beets
2 Tbsp. tomato paste
2 tsp. red wine vinegar
2 cups reduced- or non fat sour cream
Salt and freshly ground black pepper, to taste
1-2 tsp. fresh lemon juice, or to taste
4 Tbsp. finely-minced fresh chives, for garnish
Put cabbage, celery, carrots and onion in a large pot. Pour in
broth, bring to a simmer and cook gently until vegetables soften,
about 5 minutes.
Stir in beets and their liquid, 1 3/4 cups broth and tomato paste.
Cover and simmer 10 minutes. Stir in vinegar.
Remove 1 cup of the beets and set aside to cool. Add remaining broth
to soup and puree in blender or food processor until smooth.
Gradually add sour cream and blend until smooth. Add salt, pepper and
lemon juice to taste. Dice cooled beets and stir into soup.
Chill soup, covered, until just barely cold. (If too cold, its
taste won’t be appreciated.) Serve soup with chives sprinkled on
garnish. (Soup may be stored refrigerated up to 4 days but should be
left standing to take off chill before serving.)
Makes 8 servings.
Nutritional Information Per serving: 97 calories, less than 1 g.
total fat (0 g. saturated fat), 18 g. carbohydrate, 5 g. protein, 3
g. dietary fiber, 591 mg. sodium. ++++ Diabetic Exchanges: 4
Beets have a naturally rich, sweet taste, which is enhanced by cooking.
Besides being sweet, beets are high in nutrients, dietary fiber
and a range of health-protective phytochemicals.