Busters Recipes

Beet and fennel soup with a yogurt swirl
Makes 6 servings

1 tablespoon olive oil
1 cup chopped onion
2 medium cloves garlic, peeled and minced
3 medium fennel bulbs, stalks and leaves discarded, bulb coarsely chopped
1 small white potato, peeled and coarsely chopped
2 medium beets, greens removed, peeled and coarsely chopped
1 (14 1/2-ounce) can vegetable broth plus water to equal 5 cups
1 teaspoon salt
Freshly ground black pepper, to taste
3 tablespoons finely chopped fresh dill weed, divided
2 tablespoons lemon juice
1/2 cup plain low-fat yogurt

In a large saucepan, heat the olive oil over medium heat. Add the
onion and saute 4 minutes. Add garlic and saute 2 minutes.

Stir in the fennel, potato and beets. Then add broth-water
combination, salt, pepper and 1 tablespoon dill weed. Bring to a
boil, reduce heat and simmer, uncovered, 30 minutes.

Cool about 20 minutes. Then puree the soup in a food processor. Pour
soup into a clean pan and stir in the remaining 2 tablespoons dill
and lemon juice. Heat on medium-low heat. Add the yogurt and stir
just to swirl in so there are streaks of white in the red soup.

Per serving: 3.85 grams protein, 2.98 grams fat, 20.77 grams
carbohydrates, 755 milligrams sodium, 0.53 grams saturated fat, 1.82
grams monounsaturated fat, 0.26 grams polyunsaturated fat, 1.17
milligrams cholesterol.

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