Beet Soup

A world away from borscht. This savory soup has a subtle sweetness enhanced by hints of apple and cinnamon, and is as delicious as it is beautiful.
Serves 6.

SODIUM CONTENT: 112 mg per serving

INGREDIENTS

2 lbs. fresh beets
2 T. vegetable oil
1 c. diced red onion (1 medium)
1 T. minced garlic (3 cloves)
3 c. diced apple (about 2 medium apples, peeled, cored and diced)
8 c. water
6 t. very-low-sodium or sodium-free chicken bouillon granules
1/2 t. ground cinnamon
1/2 t. freshly ground black pepper
1/8 t. ground nutmeg

DIRECTIONS

Place the beets into a large pot and add enough water to cover. Bring to a boil over high heat and continue boiling about 30 minutes, until beets are fork tender. Remove from heat and drain, then set aside briefly to cool. Once beets have cooled to the touch, carefully peel, dice and set aside.

Heat oil in a stockpot over medium. Add the onion and garlic and saute 10 minutes. Add the diced beets, apple, water, bouillon and seasonings and stir to combine. Bring to a boil over high heat, then reduce heat to medium and simmer 1 to 1 1/2 hours, until ingredients are falling apart tender. Remove from heat and puree using an immersion blender, conventional blender or food processor. Serve immediately.