Chilled beet and red pepper soup

The beets and bell peppers in this nutritious soup contain folate, an important nutrient for healthy eyes.

Ingredients

1 tablespoon extra-virgin olive oil
3/4 cup diced sweet onion
4 medium red bell peppers; tops, ribs and seeds removed, and cut into 1/2-inch pieces
4 medium beets, tops removed, peeled and cut into 1/2-inch pieces
1 1/2 cups water
3 1/2 cups low-sodium vegetable broth
2 tablespoons fresh lime juice
*optional garnishes: salt, goat cheese

Directions

1. In a large saucepan, heat oil over medium heat. Add onion and cook for 3 to 4 minutes or until onions appear clear. Add peppers and beets. Stir. Add water and broth. Bring to a boil. Turn heat down to low and simmer for 45 to 60 minutes, partially covered. Beets should be fork-tender.
2. Remove from heat and let cool for 15 to 20 minutes. Add lime juice. Stir.
3. Working in batches, puree mixture in a blender until smooth. Then transfer to a large bowl. Cover and chill in the refrigerator for at least 2 hours.
4. Serve chilled and garnished with salt* and goat cheese*, if desired.

Makes 6 servings

Carb choices per serving: 1

*Option not included in nutrition facts.