This clean-eating soup is as delicious as it is fetching to the eye. Including an apple adds just the right hint of sweetness to balance the earthiness of the beets. MORE: 5-Ingredient, 100-Calorie Blueberry Breakfast Cookies Serves 4 1 Tbsp grapeseed or canola oil 2 leeks, whites and light green parts only, thinly sliced 2 cloves garlic, minced 2 tsp coriander powder 1 tsp fennel seeds ½ tsp salt ¼ tsp black pepper ½ lb (about 3 med) beets, peeled and diced 5 c reduced-sodium vegetable broth 1 c roasted red pepper, sliced 1 lg red apple, chopped 2 Tbsp lemon juice 1 Tbsp fresh thyme ¼ c chopped unsalted pistachios 2 oz soft goat cheese, crumbled (optional)
- Heat oil in large saucepan over medium heat. Add leeks and cook 3 minutes. Add garlic, coriander, fennel, salt, and black pepper and cook 1 minute. Add broth, beets, red pepper, and apple. Bring to a boil, reduce heat to medium-low, and simmer, covered, until beets are tender, about 30 minutes.2. Stir in lemon juice and thyme. Using blender or food processor, puree soup, in batches if necessary, until smooth.3. Divide among serving bowls and garnish with pistachios and goat cheese, if using. NUTRITION (per serving) 260 cal, 7 g pro, 30 g carb, 6 g fiber, 12 g sugars, 12 g fat, 4 g sat fat, 1200 mg sodium
