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Ingredientes
- 2 c. beets (canned or possibly cooked & peeled)
- 1/2 c. carrots, peeled & cut
- 2 c. beef bouillon or possibly broth
- 1 tbsp. vinegar
- 1 teaspoon dill weed
- 1 tbsp. lowfat sour cream per serving (opt.)
Direcciones
- Cook vegetables through in bouillon. Add in vinegar. Use a potato masher to crush vegetables for coarse consistency soup or possibly puree in blender in small batches for fine consistency soup. The pureed version is very elegant. Top soup with 1 Tbsp. of lowfat sour cream. Sprinkle with 1/4 tsp. dill weed. Serve warm or possibly chilled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 866g | |
| Calories 160 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2216mg | 92% |
| Potassium 950mg | 27% |
| Total Carbs 28.99g | 8% |
| Dietary Fiber 7.4g | 25% |
| Sugars 20.06g | 13% |
| Protein 9.06g | 14% |
