Beet-Raspberry Soup

July/August 1993

Your rating: None Average: 3.7 (3 votes)

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

"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. "
Beet-Raspberry Soup

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:


  • 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


  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.


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).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1/2 fruit

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