Creamy Beet Soup

Makes about 3 1-cup servings

Directions

1 15-ounce can diced beets, undrained
1 cup fortified rice milk
2 tablespoons apple juice concentrate
1 teaspoon balsamic vinegar
1/2 teaspoon dried dill weed

Place diced beets and their liquid into a blender. Add nondairy milk, apple juice concentrate, vinegar, and dill weed.

Blend on high speed until completely smooth, 2 to 3 minutes.

Transfer to a medium saucepan and heat gently until steamy.

Nutrition Information

Per 1-cup serving:

Calories: 93
Fat: 1.5 g
Saturated Fat: 0.2 g
Calories from Fat: 14.6%
Cholesterol: 0 mg

Protein: 3.8 g
Carbohydrates: 17.2 g
Sugar: 11.5 g
Fiber: 2.5 g

Sodium: 229 mg
Calcium: 120 mg
Iron: 2.7 mg
Vitamin C: 4.4 mg
Beta-Carotene: 23 mcg
Vitamin E: 1.2 mg

Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor Cancer Project recipes to suit your individual dietary needs. For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here:
http://www.cancerproject.org/ask/index.php

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