This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn’t matter: this soup is just plain good to eat.
I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.
Ingredients
- 8 ounces cooked beets (or one 15-ounce can, drained)
- 2 teaspoons minced or grated ginger
- 1 cup hot vegetable broth
- 4 teaspoons lemon juice
- Salt and freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (1 serving)
108 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 3 grams protein; 214 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 serving
Preparation
- Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.
- Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.
5 minutes
Dining and Cooking