|2||large beets, trimmed, peeled and quartered (about 1.8 lb/0.8 kg)|
|2 tbsp||canola oil|
|1 cup||chopped onion|
|5 cup||vegetable stock|
|2 1/2 cup||diced red delicious apple, peeled|
|2 tbsp||minced ginger root|
Preheat oven to 375°F (190°C).
Rub beets with 1 tbsp canola oil; arrange on a baking sheet. Place in the oven; bake for 60 minutes, or until beets are firm, but can easily be pierced with a fork.
Remove from heat, cool and dice into 1-inch pieces.
In a large saucepan heat 1 tbsp canola oil over medium heat. Add onions and sauté for 8-10 minutes, or until golden brown. Add stock, diced beets, apples and ginger.
Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
Using a hand blender, puree soup until smooth.
Per 1 cup (250 ml) serving: 135 cal, 3 g pro, 5 g total fat (0 g saturated fat), 21 g carb, 4 g fibre, 0 mg chol, 450 mg sodium
Excellent source of: folate
Good source of: magnesium, potassium
Low in saturated fat and cholesterol
High source of fibre
Source: Leslie Beck's Longevity Diet