≡ Menu

Red Beet Soup

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


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


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.

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

Commenting Policy STOP & READ: I appreciate and read all comments, even though I do not always have the time to respond to each one. Your comments are extremely important to me, so keep them coming. Please, do not use just keywords in “Name” field; you MUST leave a real name, if you want to see your comment approved. Thinking of dropping your link spam? Save the effort: your comment will NEVER show up on this blog.
Your email address will not be published.

{ 0 comments… add one }

Leave a Comment

%d bloggers like this: