Peel and coarsely chop part "A". Place vegetables in pot with part "B". After cooking add part "C". Can be served hot or cold Cover and cook 30 minutes or until vegetables are tender. Remove bay leaf and puree in blender. Add lemon juice. Place soup in bowls. Garnish each serving with sour cream Serves 4 as a first course. (Has a gorgeous red color) I cook beet greens like spinach. Select bright green leaves. Tear off the tough leaf stem. Steam for 2-3 minutes. Posted to fatfree digest V97 #185 by eva deck
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (657g)|
|Recipe Makes: 1|
|Calories from Fat: 18 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 1.4mg||0 %|
|Sodium 238mg||8 %|
|Potassium 699.1mg||18 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 30.5g|
|Protein 5.1g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 174
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!