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Red Beet Soup




Source of Recipe


Nita Holleman


List of Ingredients




5 cans chopped beets, drained
2 oz or 1/2 stick vegan margarine
1 medium Vidalia or sweet type onion, peeled, sliced
6 cups vegetable broth* (canned or from Knorr bouillon cubes)
1 orange, juice and zest
2 tsp. caraway seeds, ground
1/2 cup soy milk
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste

Recipe



Drain canned beets and reserve. Melt margarine in a saucepan. Add sliced onions and cook until translucent. Add beets and stock to cover and bring to a boil. Add orange juice and zest, ground caraway, and soy milk. Bring TO a boil, but do not boil. Cool and puree soup in blender and return to saucepan. Season with salt and black pepper. Add more stock if needed.

Serve warm.