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SoupStew - Cool + Creamy Beet Soup

Source of Recipe

from diabetic gourmet magazine


Recipe Introduction

Good for hot days. Do not serve ice cold, bring to just under room temperature.

List of Ingredients

2 c. thinly sliced green cabbage
1/2 c. thinly sliced celery
1/2 c. thinly sliced carrots
1 c. chopped onion (about 1 medium)
1/2 c. + 1 3/4 c. + 1 3/4 c. non fat, reduced sodium beef or chicken broth, (4 c. total)
2 15oz. cans diced beets
2 tbsp. tomato paste
2 tsp. red wine vinegar
2 c. reduced or non fat sour cream
salt and freshly ground black pepper to taste
1- 2 tsp. fresh lemon juice, or to taste
1 tbsp. dried chives or 4 tbsp. finely minced fresh, for garnish


Recipe

Place the cabbage, celery, carrots and onion in a large pot.
Pour in 1/2 c. of the broth. Simmer and cook gently until the vegetables soften, about 5 minutes.
Stir in the beets, with the liquid from the cans, 1 3/4 c. of the broth and the tomato paste. Cover and let simmer for 10 minutes.
Stir in the vinegar.
Remove 1 c. of the beets and set aside to cool.
Add the remaining 1 3/4 c. of the broth to the soup and puree in a blender/food processor until smooth.
Gradually add the sour cream and blend until smooth.
Add the salt, pepper and lemon juice to taste.
Stir the diced cooled beets into the soup.
Chill the soup, covered, until just barely cold.
(If too cold, its taste will not be appreciated.)
Sprinkle with chives and serve.
Makes 8 servings.
May be stored in the refrigerator up to 4 days but should be left standing to take off chill before serving.

Nutritional info per serving:
97 calories, less than 1 g. total fat (0 g. saturated fat), 18 g. carb, 5 g. prot, 3 g. dietary fiber, 591 mg. sodium.
Diabetic exchange: 4 Vegetable