Sweet Beet Soup with Orange
Source: Vegetarian Times Magazine, March 1997
Makes 8 servings

This soup was adapted from a recipe by Brenda Langton, owner of Cafe Brenda in Minneapolis. It gives you five different vegetables and fruits all in one big bowl of comfort. Serve it hot or chilled.

1 teaspoon unsalted butter or cooking oil
1/4 cup apple juice
1 medium onion, finely chopped
2 cloves fresh garlic, minced
2 pounds fresh beets, scrubbed but not peeled, diced
4 cups vegetable stock
Juice of 4 medium oranges
2 tablespoons honey
1 teaspoon apple cider vinegar
White pepper to taste
Nonfat plain yogurt, for garnish
Grated orange peel, for garnish

In large soup pot, heat butter or oil and apple juice over medium-low heat until bubbling; add onion and garlic. Saute until onion is soft but not browned, about 3 to 5 minutes.

Add beets and stock; bring to a boil. Lower heat to a simmer. Cover and cook until beets are tender, about 30 minutes. Let cool.

Puree beets in batches in blender or food processor. Return puree to pot. Add orange juice, honey and vinegar; heat through.

Season with pepper. Serve hot, garnished with yogurt and orange peel.