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Servings:
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about
scaling
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Cook Time: |
35 Min |
Prep Time: |
40 Min |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 400‹F. Spray a baking sheet with olive oil cooking spray.
2. Place onion and garlic clove on baking sheet. Trim greens from beets and set aside. Peel beets, potato, and turnip, and chop into 1.4-inch pieces. Transfer to baking sheet and stir with onion. Spray vegetables with additional olive oil cooking spray. Roast vegetables 25 to 30 minutes, until beginning to brown and slightly tender when pierced with the tip of a knife.
3. Wash beet greens and chop. Add to a large soup pot along with celery, tomatoes, and broth. Remove garlic clove from roasted vegetables. Cut one end of the clove and squeeze softened roasted garlic into the soup. Stir well. Add roasted
vegetables to soup. Over high heat, bring to a boil. Lower heat to low and simmer, covered, 20 minutes, until all vegetables
are fully cooked.
4. Remove from heat and stir in lemon juice or vinegar. Serve hot, garnishing each bowl with a dollop of yogurt and a sprinkling of fresh dill.
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
|
Serving Size
(479g
)
|
|
Servings Per Container
10
|
| Amount Per Serving |
| Calories 95 |
Calories from Fat 5 |
| |
% Daily Value * |
| Total Fat 0.6g |
1% |
| Saturated Fat 1g |
3% |
| Trans Fat 0g |
|
| Cholesterol 5mg |
2% |
| Sodium 272mg |
11% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 2g |
9% |
| Sugars 4g |
|
| Protein 6g |
|
| Vitamin A 3% |
Vitamin C 26% |
| Calcium 5% |
Iron 4% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1 ea |
Spanish onion, med, peeled and diced |
|
1 ea |
Fresh garlic cloves |
|
1 ea |
Beets, small fresh bunch, peeled, 3/4-in pieces |
|
1 ea |
Large Idaho russet potatoes, peeled, each cut into wedges |
|
1 ea |
Fresh medium turnips |
|
1 ea |
Celery stalk, diced |
|
14 1/2 oz |
Canned tomatoes with juice, diced |
|
10 cup |
Low sodium vegetable broth |
|
2 Tbs |
Fresh lemon juice |
|
1/2 cup |
Nonfat plain yogurt |
|
3 Tbs |
Fresh dill, chopped |
|
