Beet And Ginger Soup Recipe
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Ready in: < 30 minutes
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 1
Ingredients:
8 ounces cooked beets
OR
1 can (15-ounce size) beets -- drained
2 teaspoons minced or grated ginger
1 cup hot vegetable broth
4 teaspoons lemon juice
salt and freshly ground black pepper
Directions:
Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Pure 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.
New York Times
Per Serving (excluding unknown items): 227 Calories; 1g Fat (3.1% calories from fat); 8g Protein; 52g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 397mg Sodium. Exchanges: 10 Vegetable; 0 Fruit.
This recipe from CDKitchen for Beet And Ginger Soup serves/makes 1
Recipe ID: 33851
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