Beet-Raspberry Soup

1 Review
From: EatingWell Magazine July/August 1993

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

Ingredients 6 servings

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  • 1 pound beets, (6 medium), scrubbed
  • 1 1/2 tablespoons finely chopped shallots, (2 medium)
  • 1 cup raspberries
  • 1 cup low-fat milk
  • 2 1/2 tablespoons red-wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

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  1. 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.
  2. 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 information

  • Per serving: 71 calories; 1 g fat(0 g sat); 3 g fiber; 15 g carbohydrates; 3 g protein; 91 mcg folate; 2 mg cholesterol; 10 g sugars; 0 g added sugars; 142 IU vitamin A; 11 mg vitamin C; 70 mg calcium; 1 mg iron; 465 mg sodium; 352 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 1/2 fruit

Reviews 1

July 06, 2010
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By: EatingWell User
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.