0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Soups and, Stews 7 Servings

INGREDIENTS

Vegetable cooking spray
1 t Vegetable oil
2/3 c Chopped onion
4 c Water
2 c Peeled diced fresh beets
2 c Peeled diced round red
potato
1 1/2 T Brown sugar
3/4 t Dill seeds
1/2 t Salt
1/4 t Coarsely ground pepper
2 T Red wine vinegar
1 1/2 c Nonfat buttermilk
7 T Plain nonfat yogurt

INSTRUCTIONS

Coat a large saucepan with cooking spray; add oil. Place over
medium-low heat until hot. Add onion; cover and cook 5 minutes or
until tender. Add 4 cups water and next 7 ingredients; stir well.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until beets
are tender.  Place one-third of mixture in container of an electric
blender; cover  and process until smooth. Pour puree into a large bowl.
Repeat  procedure with remaining mixture. Stir in buttermilk. Cover and
chill. Yield: 7 cups (serving size: 1 cup soup and 1 tablespoon
yogurt).  Per serving: 70 Calories; 1g Fat (11% calories from fat); 4g
Protein;  13g Carbohydrate; 1mg Cholesterol; 217mg Sodium  NOTES : To
serve, ladle into individual soup bowls; top with yogurt.  Recipe by:
Cooking Light  Posted to MC-Recipe Digest V1 #393 by igor@digex.net on
Jan 28, 1997.

A Message from our Provider:

“The entire universe was created by Jesus and for Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 97
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 336.1mg
Potassium: 471.6mg
Carbohydrates: 20.7g
Fiber: 3.2g
Sugar: 9g
Protein: 2.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?