| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Soups and, Stews |
7 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
ts |
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 |
tb |
Brown sugar |
| 3/4 |
ts |
Dill seeds |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground pepper |
| 2 |
tb |
Red wine vinegar |
| 1 1/2 |
c |
Nonfat buttermilk |
| 7 |
tb |
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.
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