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Red Beet Soup

Beets are easy to grow, making them a very economical choice, even if you buy them from someone else’s garden.

Ingredients

Makes 3 servings

2 cups shredded fresh beets
1 cup unsweetened soymilk or rice milk
2 tablespoons apple juice concentrate
1 1/2 teaspoons fresh dill, or 1/2 dried dill weed, plus more for garnish
1 teaspoon balsamic vinegar

Directions

Put all the ingredients in a blender and process on high speed for 2 to 3 minutes, until completely smooth. Transfer to a medium saucepan and cook over medium heat until the soup is hot and steaming, about 10 minutes. Serve hot.

Tips:
Choose beets that have healthy looking greens attached, and you’ll get two vegetables for the price of one. The nutritious beet greens can be steamed and served as a side dish.

Per serving (1/3 recipe): calories: 108; fat: 1g; calories from fat: 10%; cholesterol: 0 mg; protein: 5 g; carbohydrates: 21 g; sugar: 16 g; fiber: 3 g; sodium: 164 mg

Recipe from Eat Vegan on $4 a Day by Ellen Jaffe Jones

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