Directions:
- Place unpeeled beets in medium soup pot (beets may be halved if they are extra large). Chop onions, garlic, and ginger and add to beets. Pour cranberry juice over beets, cover pot and cook for 45 minutes or until beets are tender (if liquid reduces, add small amount of water). Puree soup in blender or food processor, add salt and pepper, to taste.
- To prepare pesto, combine all ingredients and chill.
- To serve: Ladle the heated soup into bowls and gently swirl in a spoonful of chilled cilantro pesto (do not stir in).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.76 Kcal (1071 kJ) | ||
| Calories from fat | 28.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 124.59mg | 5% | |
| Potassium | 768.24mg | 16% | |
| Total Carbs | 56.24g | 19% | |
| Sugars | 48.09g | 192% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 38.1mg | 63% | |
| Iron | 1.3mg | 7% | |
| Calcium | 97.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 50.37 Kcal (211 kJ) | ||
| Calories from fat | 5.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 5% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 3% | |
| Sodium | 24.54mg | 5% | |
| Potassium | 151.31mg | 16% | |
| Total Carbs | 11.08g | 19% | |
| Sugars | 9.47g | 192% | |
| Dietary Fiber | 0.88g | 18% | |
| Protein | 0.81g | 8% | |
| Vitamin C | 7.5mg | 63% | |
| Iron | 0.2mg | 7% | |
| Calcium | 19.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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