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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large onion |
olive oil |
3 medium beets, peeled and diced |
2 (14-ounce) cans low-sodium chicken broth |
greek or plain whole-milk yogurt (mix the latter with sour cream) |
Directions:
1. Chop onion, and sauté in 1 tablespoon olive oil until golden. Add beets, broth, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer 20 minutes, or until beets are tender. Purée mixture in a blender until smooth. Whisk 1/2 cup hot soup into 1 cup yogurt, and stir yogurt mixture into soup, until well-blended.
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