MealsFebruary/March 2009

Roasted Beet Soup

SERVES 6 TO 8

Beets are a good source of folate, potassium and iron. They derive their rich jewel-tone color in part from cancer-fighting betacyanin. High in natural sugar and low in calories, beets are particularly delicious when roasted. Serve this soup hot, topped with a dollop of gluten-free plain yogurt or soy yogurt.

3 pounds fresh red beets trimmed, peeled and cut into pieces (wear gloves to avoid staining hands)

1 large onion, chopped

2 carrots, chopped

1 red or yellow bell pepper, chopped

2 tablespoons extra-virgin olive oil

2 cups apple cider

2 cups gluten-free chicken or vegetable stock

1 teaspoon dried tarragon

teaspoon salt and pepper, to taste

1. Preheat oven to 400 degrees.

2. Toss beets, onion, carrots and bell pepper in olive oil and spread in a single layer in a large roasting pan. Cook in preheated oven for 45 minutes or until beets and other vegetables are softened.

3. Add apple cider, chicken stock and roasted vegetables to a large stockpot and simmer for 15 minutes. Add tarragon and salt and pepper to taste.

4. Carefully puree soup in small batches in a blender or food processor. Add water or additional stock to thin to desired consistency. Serve hot.

Each serving contains 170 calories, 4g total fat, 1g saturated fat, 0g trans fat, 2mg cholesterol, 29g carbohydrate, 303mg sodium, 6g fiber, 5g protein.

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