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