Beet soup is colourful, economical, easy to make ahead and reheat

This soup is light, colourful and easy to make ahead and reheat. Look for large beets to save time peeling.

Ruby Red Beet Soup

750 g (1 1/2 lb) beets

1 onion

1 large baking potato

1.5 l (6 cups) sodium-reduced chicken broth

2 strips orange peel

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15 ml (1 tbsp) red wine vinegar

Salt and pepper, to taste

Low-fat thick plain yogurt (such as Greek yogurt), for garnish

Chopped fresh chives, for garnish

Peel beets, onion and potato. Shred in food processor fitted with shredding disk (or use a box grater). Place vegetables in a large saucepan along with chicken broth and orange peel. Bring to a boil; reduce heat and simmer for 20 minutes or until vegetables are tender.

Let cool slightly. Discard orange peel. Puree in batches in a blender or food processor until smooth. Return to saucepan and reheat until hot. Remove from heat. Stir in vinegar; season with salt and pepper. If making ahead, let cool, cover and refrigerate for up to 2 days. Reheat to serve.

Garnish each serving with a dollop of yogurt and sprinkling of chives.

Makes 6 servings.

Nutrition information per serving: 128 calories; 5 g protein; 1 g fat; 26 g carbohydrate; 3 g fibre.

Source: Foodland Ontario.