Bell peppers offer B vitamins and beta-carotene; beets bring even more beta-carotene, plus folic acid. If the beets come with their greens attached, reserve them to sauté as you would other leafy greens.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
Step 2
Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
Step 3
Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 125g
Step 6
Saturated: 2.6g
Step 7
Unsaturated Fat: 2g
Step 8
Cholesterol: 6.5mg
Step 9
Carbohydrates: 13.9g
Step 10
Protein: 6.7g
Step 11
Sodium: 374mg
Step 12
Fiber: 3.4g
