Ingredients:
2 cans (16-ounce size) sliced beets- undrained
1 tablespoon unsalted margarine
1 medium onion -- chopped
2 cloves garlic -- minced
2 medium Granny Smith apples -- peeled and chopped
1 medium potato -- peeled and diced
1 medium carrot -- chopped
1 quart water
2 teaspoons chicken-flavored bouillon granules
1 tablespoon lemon juice
1/8 teaspoon pepper
1/2 cup plain low-fat yogurt
1 tablespoon prepared horseradish -- drained
1 tablespoon minced fresh parsleyDirections:
Drain beets, reserving juice; set aside.
Melt margarine in a large Dutch oven over medium heat; add next 5 ingredients, and cook 10 minutes, stirring occasionally. Add water and bouillon granules; bring to a boil.
Cover; reduce heat, and simmer 20 minutes or until potato is very tender. Add beets, and simmer 5 minutes.
Place one-fourth of mixture in container of an electric blender, and process until smooth. Repeat with remaining mixture.
Pour vegetable mixture into a large bowl; stir in reserved beer juice, lemon juice, and pepper. Cover and chill thoroughly.
Combine yogurt, horseradish, and parsley in a small bowl. Ladle soup into soup bowls; spoon yogurt mixture on top, and serve immediately.
|
|