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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
1 hr 40 mins

Nutrition Profile:



Roasted Beet Soup
Pork Dumplings


Instructions Checklist
  • Prepare soup: Preheat oven to 375 degrees 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.

  • 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.

  • 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.

  • Heat 1 1/2 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 1 1/2 teaspoons olive oil and the remaining dumplings. Set dumplings aside.

  • 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 Facts

115 calories; protein 5.6g; carbohydrates 20.4g; dietary fiber 3.3g; sugars 14.6g; fat 1.7g; saturated fat 0.2g; cholesterol 0.5mg; vitamin a iu 199.1IU; vitamin c 6.6mg; folate 90.4mcg; calcium 142.2mg; iron 1mg; magnesium 22.3mg; potassium 366.1mg; sodium 400.3mg.