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Beet Soup

by Merle O'Neal featured in Budget-Friendly 4-Ingredient Veggie Soups

Under 30 min

Under 30 min

Ingredients

for 2 servings

  • 6 cups
    water (1.4 L)
  • salt, to taste
  • 3 beets, chopped
  • pepper, to taste
    Calories 66
    Fat 0g
    Carbs 15g
    Fiber 3g
    Sugar 12g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. In a medium saucepan bring the water to a rolling boil, season with salt, and add the beets. Cover and cook for 7-8 minutes, until a knife easily pierces the beets.
  2. Use a slotted spoon to remove the beets from the water and transfer to a blender. Reserve the water.
  3. Blend beets, pepper, and 1½-2 cups (355-470 ml) beet stock in a blender until a smooth consistency is reached.
  4. Enjoy!
 

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