Directions:
- Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
- Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
- Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.38 Kcal (441 kJ) | ||
| Calories from fat | 10.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Cholesterol | 1.4mg | 0% | |
| Sodium | 421.87mg | 18% | |
| Potassium | 449.67mg | 10% | |
| Total Carbs | 10.91g | 4% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 13.43g | 27% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 114.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 41.83 Kcal (175 kJ) | ||
| Calories from fat | 4.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 2% | |
|---|---|---|---|
| Cholesterol | 0.56mg | 0% | |
| Sodium | 167.47mg | 18% | |
| Potassium | 178.51mg | 10% | |
| Total Carbs | 4.33g | 4% | |
| Sugars | 2.39g | 24% | |
| Dietary Fiber | 0.73g | 7% | |
| Protein | 5.33g | 27% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 16% | |
| Calcium | 45.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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