Beet Soup with Cilantro Pesto

August 11, 2006

Beet Soup with Cilantro Pesto

Recipe courtesy Jaime Laurita (contributed by Maggie Newman, TCSA)

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 4 to 6 servings

Beet Soup:

6 large fresh beets, scrubbed, tops removed
1 large onion
2 cloves fresh garlic
1 large chunk fresh ginger root, chopped
5 cups cranberry juice or enough juice to cover the beets by 1 inch
Salt and pepper

Cilantro Pesto:

3 tablespoons freshly chopped cilantro
1/2 cup lowfat sour cream or plain yogurt
Salt and pepper

Place unpeeled beets in medium soup pot (beets may be halved if they are extra large). Chop onions, garlic, and ginger and add to beets. Pour cranberry juice over beets, cover pot and cook for 45 minutes or until beets are tender (if liquid reduces, add small amount of water). Puree soup in blender or food processor, add salt and pepper, to taste.

To prepare pesto, combine all ingredients and chill.

To serve: Ladle the heated soup into bowls and gently swirl in a spoonful of chilled cilantro pesto (do not stir in).

One Response to “Beet Soup with Cilantro Pesto”

  1. Cynthia Bistrain Says:

    Tried this recipe with unedible results. The taste was so sour, I steamed and blended one pound of potatoes with extra water, so my family would eat it. We threw it out anyway…

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