Directions:
- Saute beets and onions in olive oil for approximately 10 minutes.
- Add 2c of the chicken stock and heat through.
- Add 1c water.
- Bring to a boil.
- Reduce to a simmer for approximately 45 minutes or until beets are tender.
- Let cool slightly.
- Puree the soup in blender or food processor until very smooth.
- If soup is too thick, add some of the 3rd c of chicken stock.
- Add lemon juice. Season with salt and pepper.
- If you like, you can garnish with red beet puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.57 Kcal (1066 kJ) | ||
| Calories from fat | 100.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 438.14mg | 18% | |
| Potassium | 962.72mg | 20% | |
| Total Carbs | 32.15g | 11% | |
| Sugars | 19.7g | 79% | |
| Dietary Fiber | 7.24g | 29% | |
| Protein | 10.15g | 20% | |
| Vitamin C | 14.7mg | 25% | |
| Iron | 2.3mg | 13% | |
| Calcium | 52.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 50.67 Kcal (212 kJ) | ||
| Calories from fat | 20.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 17% | |
|---|---|---|---|
| Cholesterol | 1.07mg | 2% | |
| Sodium | 87.21mg | 18% | |
| Potassium | 191.63mg | 20% | |
| Total Carbs | 6.4g | 11% | |
| Sugars | 3.92g | 79% | |
| Dietary Fiber | 1.44g | 29% | |
| Protein | 2.02g | 20% | |
| Vitamin C | 2.9mg | 25% | |
| Iron | 0.5mg | 13% | |
| Calcium | 10.4mg | 5% | |
* 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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