In large saucepan, combine 4 cups water, leeks, beets, potatoes, garlic, salt and pepper; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 50 to 60 minutes or until beets are tender. Transfer to blender in batches and puree until smooth. Stir in milk. (Soup can be cooled, covered and refrigerated for up to 1 day.) Return to pot; gently heat through. Ladle into warmed bowls; swirl in dollop of yogurt and garnish with onion. Makes 8 servings. PER SERVING: about 109 cal, 5 g pro, 2 g total fat (1 g sat. fat), 19 g carb, 3 g fibre, 6 mg chol, 365 mg sodium. %RDI: 14% calcium, 8% iron, 4% vit A, 12% vit C, 20% folate. CDA 1/2 Starchy Foods, 1/2 Fruits+ Vegs, 1/2 2% Milk, + 1/2 Protein Foods Note: If lactose intolerant, substitute water for milk and omit yogurt. Recipe by: Canadian Living, Feb98 Posted to MC-Recipe Digest V1 #994 by "Bob & Carole Walberg"
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 12 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.9mg||2 %|
|Sodium 52.8mg||2 %|
|Potassium 404.5mg||11 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 13.8g|
|Protein 4.9g||7 %|
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Calories per serving: 91
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