Creamed Beet Juice Soup -

Creamed Beet Juice Soup

Ingredients

1 mealy (floury) potato
2 cups (500 ml) red-beet juice
½ tsp (2 ml) ground cinnamon
Ground cloves
Salt and freshly ground pepper
1 tbsp (15 ml) sour cream

Details

Serves: 2

Method

Peel and dice the potato. Combine with the beet juice in a medium saucepan. Bring to a boil and cook on low heat for 15 minutes.

Purée potato and juice in a blender or food processor or with a potato masher. Reheat gently. Season with cin­namon, cloves, salt and pepper. Stir in the sour cream and serve immediately.

TIP:- To make creamed carrot soup, simply use carrot juice instead of beet juice and curry powder instead of cinnamon and cloves.

Per serving:- approx. 74 calories 3 g protein, 2 g fat, 14 g carbohydrates

Related food category:

• Soup