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5 hours
Prep: 10 minutes
Cook: 55 minutes
99 calories per serving view nutrition facts
6 servings
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| 1 | tablespoon | vegetable oil | |
| 1 | medium | onion | peeled, sliced |
| 1/2 | pound | beets | peeled, diced |
| 4 | cups | chicken broth | |
| 1 | teaspoon | salt | |
| 2 1/2 | cups | watermelon | seeded, diced |
HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes.
Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes.
Stir often to avoid sticking and burning.
Add the stock and salt, cover and bring to a boil.
Reduce the heat and simmer, covered, for 15 minutes.
When the soup is finished cooking, strain and reserve the liquid.
Transfer the beets to a blender or food processor and add the watermelon.
Puree until very smooth. Return the puree to the pot and add the reserved liquid.
Chill the soup well, about 4 hours before serving.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 652mg | 27% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 4% |
| Sugars 6.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 0% | Vitamin C | 5% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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We all know the Christmas morning routine. The parents get as much sleep as they can because they’re parents while the kids are up bright and early at about 6 a.m....
THIS IS BY FAR THE MOISTEST CAKE I HAVE EVER MADE. MY FRIENDS RAVED ABOUT IT FOR DAYS.
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