Creamy Beet Soup Without All The Cream

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 cups fat-free low-sodium chicken broth
• 2 cups water
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 beets, peeled and halved (i quartered mine)
• 1 medium baking potato, peeled and halved crosswise (i quartered mine)
• 1 bay leaf
• 1 teaspoon lemon juice
• 8 teaspoons reduced-fat sour cream (i used 3 tablespoons)

Recipe

• 1 heat the oil in a dutch oven or large saucepan over medium-high heat. add the onion and sauté 3 minutes or until tender.
• 2 add broth and next 6 ingredients. bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. be sure to discard bay leaf at this point.
• 3 puree mixture using an immersion blender. you may also use a blender or food processor, being sure to process in 3 batches. the blender will probably give the smoothest results, but i thought the immersion blender gave satisfactory results (plus was easy to use). return pureed mixture to the pot if necessary. warm soup over low heat 5 minutes. remove and stir in lemon juice.
• 4 remove 1/2 cup of the soup and transfer this into a small bowl. combine it with the sour cream, stirring with a whisk.
• 5 ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. using the tip of a knife, swirl the sour cream, making a pretty design.
• 6 this recipe makes 8 servings (3/4 cup each) at 74 calories.