Beet Soup

Tons of nutrition. Tons of taste. And a beautiful color too, if I do say so myself. This beet soup is perfect for filling you up and packing in tons of nutritional value. Enjoy as a side or as your main course.

Total Time: 50 min.
Prep Time: 15 min.
Cooking Time: 35 min.
Yield: 4 servings

Ingredients:
2 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
6 medium beets, peeled, chopped
4 cups low-sodium organic vegetable (or chicken) broth
Sea salt and ground black pepper (to taste; optional)
4 Tbsp. nonfat plain yogurt

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.
3. Add garlic and beets; cook, stirring frequently, for 1 minute.
4. Add broth. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 20 to 30 minutes, or until beets are tender.
5. Place soup in a blender or food processor, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
6. Return soup to saucepan. Bring to a boil over medium heat, stirring frequently.
7. Ladle evenly into four serving bowls; top each with 1 tsp. yogurt.