Roasted Beet Soup with Pork Dumplings

Roasted Beet Soup with Pork Dumplings

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From: Diabetic Living Magazine

Roasted caramelized beets form the base of this brilliantly colored sweet soup. Served with pork dumplings that are stuffed with a savory blend of cabbage and cream cheese, this recipe is perfect for either lunch or dinner.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Roasted Beet Soup
  • 1½ pounds beets, peeled and cut into wedges
  • 1 medium onion, cut into wedges
  • 1 medium Granny Smith apple, peeled, cored and cut into wedges
  • 4 cloves garlic, peeled
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground white pepper
  • 1 cup evaporated fat-free milk
  • 2 cups reduced-sodium chicken broth
  • 1 cup water
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons fat-free sour cream
  • Chopped fresh thyme (optional)
  • Pork Dumplings
  • 4 ounces ground pork
  • ½ cup finely chopped cabbage
  • 2 tablespoons tub-style cream cheese spread with chive and onion (1 ounce)
  • 2 tablespoons finely chopped onion
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon ground pepper
  • 18 wonton wrappers


  • Prep

  • Ready In

  1. Prepare soup: Preheat oven to 375°F. Line a large baking sheet with foil; set aside. Combine beets, onion, apple, garlic, olive oil, salt and white pepper in a large bowl. Spread in an even layer on the prepared baking sheet. Roast about 1 hour or until beets are tender.
  2. Meanwhile, prepare dumplings: For filling, cook ground pork in a medium skillet over medium heat until done, using a wooden spoon to break up meat as it cooks; drain off fat. Cool slightly. Combine cooked pork, chopped cabbage, cream cheese spread, chopped onion, chopped fresh thyme and ground pepper in a medium bowl.
  3. Place 18 wonton wrappers on work surface; use one wrapper at a time, keeping the remaining wrappers covered with a slightly damp paper towel to prevent them from drying out. For each dumpling, place about 2 teaspoons of the pork mixture in the center of a wonton wrapper. Lightly brush edges of wrapper with water; fold wrapper in half over filling. (Or bring two opposite corners together in center; repeat with the remaining two opposite corners.) Pleat edges together. Repeat with the remaining filling and wrappers. Bring a large pot of water to simmering. Add dumplings. Simmer, uncovered, about 1 minute or just until dumplings float. Drain well.
  4. Heat 1½ teaspoons olive oil in a large nonstick skillet over medium-high heat. Add half of the dumplings; cook about 2 minutes or until browned. Turn dumplings; cook 1 to 2 minutes more or until browned on second side. Repeat with another 1½ teaspoons olive oil and the remaining dumplings. Set dumplings aside.
  5. Continue preparing soup: Transfer roasted beet mixture to a blender or food processor. Add evaporated milk. Cover and blend or process until nearly smooth. In a 4- to 6-quart Dutch oven combine pureed beet mixture, broth, the water and the 2 teaspoons thyme. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until thickened to desired consistency. Top individual servings with sour cream. If desired, sprinkle with additional thyme. Serve with dumplings.

Nutrition information

  • Serving size: 1 cup soup and 3 pork dumplings
  • Per serving: 115 calories; 2 g fat(0 g sat); 3 g fiber; 20 g carbohydrates; 6 g protein; 90 mcg folate; 0 mg cholesterol; 15 g sugars; 199 IU vitamin A; 7 mg vitamin C; 142 mg calcium; 1 mg iron; 400 mg sodium; 366 mg potassium
  • Nutrition Bonus: Folate (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 lean protein, 1 starch

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