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

Source: EatingWell Magazine, July/August 1993


Recipe Summary test

2 hrs


Ingredient Checklist


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.

  • 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 calories; protein 2.9g; carbohydrates 14.6g; dietary fiber 3.5g; sugars 10.4g; fat 0.7g; saturated fat 0.3g; cholesterol 2mg; vitamin a iu 141.7IU; vitamin c 11.2mg; folate 90.6mcg; calcium 69.8mg; iron 0.8mg; magnesium 27.3mg; potassium 352mg; sodium 465mg.

1 vegetable, 1/2 fruit