Chilled Creamy Beets Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4 to 6
Ingredients
  • 3 to 4 medium beets (about 1 pound)
  • 1 avocado, cubed
  • 1 lime, juiced
  • 2 cups water
  • 1 tablespoon ground coriander
  • 1/4 teaspoon salt
  • Plain yogurt and cilantro leaves for garnish (optional)
Instructions
  1. First, roast the beets: Preheat oven to 350°F. Trim stems and root end from beets. Individually wrap each beet in foil and place on a baking sheet. Roast for 1 hour, then let beets cool enough to handle.
  2. Using a paper towel, rub off the beet skins. (This sounds strange, but it works like a charm.) Trim away the dark, dried-out tops and then coarsely chop the peeled beets. You can roast the beets ahead of time and refrigerate them until you’re ready to make the soup.
  3. Place the cut-up beets, avocado cubes, lime juice, coriander, salt, and 2 cups of water in blender. Blend until smooth. If you want a thinner consistency, add additional water a little at a time and blend just until combined.
  4. Chill in the refrigerator for at least 30 minutes before serving. Leftovers can be stored in the refrigerator for two to three days.
Nutrition Information
Serving size: 1 cup. Calories: 133; Fat: 7g; Saturated fat: 1g; Unsaturated fat: 0g; Carbohydrates: 17g; Sugar: 10g; Fiber: 6g; Protein: 3g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2012/08/03/easy-colorful-and-full-of-nutrients-chilled-creamy-beets-soup/