Bell peppers offer B vitamins and beta-carotene; beets bring even more beta-carotene, plus folic acid. If the beets come with their greens attached, reserve them to sauté as you would other leafy greens.

　　

Ingredients

serves 8

　　1 tablespoon extra-virgin olive oil

　　2 shallots, coarsely chopped

　　3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces

　　2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces

　　1 cup water

　　3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth

　　2 tablespoons fresh lemon juice

　　Coarse salt and freshly ground pepper

　　4 ounces fresh goat cheese, crumbled (about 1 cup)

　　Lemon wedges, for serving

　　

Step 1

Heat oil in a medium saucepan over medium. Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add the water and broth, and bring to a boil. Cover partially, and reduce heat to a simmer. Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.

　　

Step 2

Let cool slightly. Stir in lemon juice; add 1 teaspoon salt, and season with pepper. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).

　　

Step 3

Divide soup among bowls. Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 125g

　　

Step 6

Saturated: 2.6g

　　

Step 7

Unsaturated Fat: 2g

　　

Step 8

Cholesterol: 6.5mg

　　

Step 9

Carbohydrates: 13.9g

　　

Step 10

Protein: 6.7g

　　

Step 11

Sodium: 374mg

　　

Step 12

Fiber: 3.4g

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