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Quick & Creamy Beet Soup

Yield: Makes 4 servings. Serving size: ¾ cup.

Ingredients

Instructions

1 x 15 oz. can diced beets & juice
1 cup evaporated skim milk
2 Tbsp. apple juice concentrate
1 tsp. balsamic vinegar
½ tsp. dried dill weed

Place the diced beets and their liquid into a blender; add the remaining ingredients. Puree unitl completely smooth, about 1 minute. Transfer to a medium saucepan and heat gently until steamy.

Optional garnish: a dallop of nonfat sour cream.