| 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.
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Nutrition (calculated from recipe ingredients)
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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