The unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious soup.

Marie Piraino
Source: EatingWell Magazine, July/August 1993
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover beets with cold water in a large saucepan; bring to a boil. Reduce heat to low and simmer, covered, until tender, 30 to 40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks and set aside; cut the remaining beets into chunks.

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  • Place the beet chunks, shallots and raspberries in a blender or food processor and puree, adding the reserved cooking liquid as needed for a smooth consistency. To strain the seeds from the mixture, pour through a fine-meshed sieve set over a large bowl. Stir milk, vinegar, lemon juice and sugar into the bowl. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with the julienned beets.

Nutrition Facts

71.4 calories; protein 2.9g 6% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 3.5g 14% DV; sugars 10.4g; fat 0.7g 1% DV; saturated fat 0.3g 1% DV; cholesterol 2mg 1% DV; vitamin a iu 141.7IU 3% DV; vitamin c 11.2mg 19% DV; folate 90.6mcg 23% DV; calcium 69.8mg 7% DV; iron 0.8mg 4% DV; magnesium 27.3mg 10% DV; potassium 352mg 10% DV; sodium 465mg 19% DV; thiaminmg 4% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
10/30/2011
This was so refreshing on a very hot day. Served with a veggie wrap and my husband had one with meat. Yes he liked it. We did think it should be a little thicker so next time I'm using a little fatfree sour cream in it. Read More