Beet Soup
All you need is 30 minutes to turn fresh beets into a smooth, rich, hot soup. Pair with sourdough bread and a fresh salad for a great dinner.
Ingredients
- 2½ cups (625 mL) low-sodium vegetable broth
- 1 tbsp (15 mL) honey
- 1 tsp (5 mL) salt
- 4 cups (1 L) beets
- ½ medium onion
- 2 garlic cloves
- Add-Ins
- ¼ cup (60 mL) orange juice
- 1 tsp (5 mL) orange zest
Directions
Add the ingredients to the Deluxe Cooking Blender in the order listed (don’t add the add-ins). Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.
When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button until they are fully combined.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving (1 cup/250 mL): Calories 60, Total Fat 0g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 13 g, Fiber 3 g, Sugars 9 g, Protein 1 g
Cook's Tips:
Peel and cut your vegetables into chunks before you measure them.