As I always say, you can’t beat beets. Research shows they have the power to lower blood pressure, LDL cholesterol and they just look gorgeous on your plate. Rhubarb is another favorite of mine and, as you’ll see from this recipe, it’s not just for pie! Like kale, rhubarb is a source of vitamin K and it’s low in calories. Combined with beets, this soup has amazing flavor, and it can be enjoy hot or chilled!
2 tsp. vegetable oil
2 cups medium diced onion
1 Tbsp. finely chopped garlic
2 Tbsp. grated ginger
3 cups peeled, medium diced beets*
3 cups ½” sliced rhubarb stalks
1 ½ Tbsp. sugar
1 tsp. orange zest, divided
¾ cup low-fat Greek yogurt
2 Tbsp. finely chopped chives, for garnish, optional
Heat a large saucepan over medium heat. Add the vegetable oil and onions and sauté until softened and starting to brown, about 5 minutes. Add the garlic and ginger and continue to cook until aromatic, about 30 seconds. Add the beets, rhubarb, sugar and ½ of the orange zest. Cover by ½” with water. Bring to a boil, then reduce to a simmer and cook until the beets are soft, about 20 minutes. Allow to cool before pureeing in a blender or food processor.
While the soup is cooking, make the yogurt sauce. Stir the yogurt and remaining zest together. Season with salt and pepper. Reserve.
To serve the soup, divide between 6 bowls. Garnish with 1 Tbsp. yogurt sauce and 1 tsp. chives, if using.
This soup is also delicious chilled.
Yield: 6 (1 cup) servings
Time: 40 minutes
*If beets are young and the skin is thin, it’s not needed to peel the beets, just wash them well. If you do peel the beets, wear rubber gloves to avoid getting purple hands.
Nutrition per Serving: Calories: 100, Total Fat: 2 g, Sodium: 60 g, Carbohydrates: 16 g, Protein: 4 g, Fiber 3 g