Beet-Raspberry Soup

From EatingWell: July/August 1993 — Subscribe Now!

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

6 servings, about 3/4 cup each

Active Time: 20 minutes

Total Time: 2 hours (includes chilling time)

Nutrition Profile

Ingredients

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

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.
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

Per serving: 73 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 15 g carbohydrates; 3 g protein; 4 g fiber; 469 mg sodium; 291 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Folate (22% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fruit