Ingredients

How to make it

  • Preheat oven to 400°F.
  • Coat a 9-by-13-inch baking dish with the cooking spray.
  • Combine the beets, carrots, celery, and onion in the dish.
  • Spray vegetables with cooking oil and sprinkle with the cinnamon, ginger, nutmeg, and pepper; toss.
  • Cover the dish tightly with aluminum foil and bake for 40-45 min, or until the beets and carrots are fork tender.
  • In a food processor or blender, purée the roasted vegetables with the just enough broth to keep it all moving (no more), in batches until thick and smooth.
  • Combine the batches in a heavy 2-quart kettle. Heat on medium-low until warmed through.
  • Garnish with the chives.
  • Serve with cayenne on the side.
  • OPTIONAL: Use 1 c buttermilk per bowl of soup for 1/2 CEAHOW protein serving. Makes for a creamier, yet tangy, soup.
  • FREEZING: May be frozen in single-serving ziplock bags.
  • CEAHOW Serving: 1 1/2 c of the finished soup = 1 c veggies and 1/2 c broth
  • NUTRITION PER SERVING
  • Serving size 2 cups, main course
  • Calories 220 kcal
  • Fat 8 g
  • Saturated fat 2 g
  • Cholesterol 10 mg
  • Sodium 440 mg
  • Carbohydrates 32 g
  • Dietary fiber 6 g
  • Protein 8 g
  • This recipe was originally from by Elsa Ramirez Brisson, M.P.H., R.D., courtesy of John Wiley & Sons. From American Dietetic Association Cooking Healthy Across America by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. © 2005, John Wiley & Sons
  • It has been modified to meet my own dietary requirements.

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