Orange-Beet Soup
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
5 c Water4 c shredded Beets (about 3 medium-size beets)2 c shredded Carrots (about 2 medium-size carrots)1 c thinly sliced Celery1 tsp dried Dill1 TB Miso Paste1 tsp Orange Zest1.5 c fresh squeezed Orange Juice2 tsp Pure Maple Syrup (optional)
Start boiling the water and shredded beets over medium heat in large covered pot while you prepare other vegetables. Add carrots and celery and cover again. Add dill, miso and orange zest , cover and simmer for about 5 minutes (or until vegetables are tender).
Remove from heat, add orange zest and maple syrup and carefully blend in small batches. The hot liquid will expand in blender so only fill halfway. Make sure the lid is on tight, and blending at low speed if your blender has that option. Also put a dishcloth over the top for extra protection.
Return the blended soup to the pot and reheat if necessary. Serve immediately, or allow to cool before storing in an airtight container in the refrigerator for up to 3 or 4 days.
Number of Servings: 6
Recipe submitted by SparkPeople user DEANNROSP.
Remove from heat, add orange zest and maple syrup and carefully blend in small batches. The hot liquid will expand in blender so only fill halfway. Make sure the lid is on tight, and blending at low speed if your blender has that option. Also put a dishcloth over the top for extra protection.
Return the blended soup to the pot and reheat if necessary. Serve immediately, or allow to cool before storing in an airtight container in the refrigerator for up to 3 or 4 days.
Number of Servings: 6
Recipe submitted by SparkPeople user DEANNROSP.
Nutritional Info Amount Per Serving
- Calories: 85.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 199.5 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.9 g
- Protein: 2.8 g
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