Ingredients:
- 9 21/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
Directions:
- Melt butter in large pot over medium heat.
- Add beets, onions, ginger, and lemon zest.
- Cover; cook 15 minutes, stirring occasionally.
- Add 6 cups broth and bring to boil.
- Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
- Purée soup in blender in batches until smooth. Return purée to pot. (NOTE: Be VERY careful when you purée hot soup in a blender - make certain the blender is NEVER more than a third full before you switch it on and hold the top down with a towel.)
- Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
- Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; purée greens until smooth.
- NOTE: This soup can be made 1 day ahead. Cover soup and purée separately; chill. Rewarm both separately before using.
- Ladle soup into bowls. Drizzle some of greens purée over soup and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.69 Kcal (1125 kJ) | ||
| Calories from fat | 97.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 17% | |
|---|---|---|---|
| Cholesterol | 25.15mg | 8% | |
| Sodium | 452.76mg | 19% | |
| Potassium | 611.2mg | 13% | |
| Total Carbs | 37.48g | 12% | |
| Sugars | 16.59g | 66% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 5.73g | 11% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.1mg | 4% | |
| Calcium | 97.4mg | 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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