Jewel Tones

This simple soup has only 5 ingredients, yet delivers on flavor and fiber! I especially like the color combo. I think any leftovers of the apricot mixture would be great served over a pork tenderloin. I am turning into a disciple of the Soup Bible, with my eye on many more recipes!

Beet and Apricot Swirl Soup














Ingredients:
4 large cooked beets
1 small onion, roughly chopped
2 and 1/2 cups chicken stock
7 oz./1 c. ready to eat dried apricots
8 oz. orange juice
salt and ground black pepper

1. Place the beets and half the onion in a pan with the stock. Bring to a boil, reduce the heat, cover and simmer for 10 minutes. Puree until smooth in a food processor.
2. Place the rest of the onion in a pan with the apricots and orange juice, cover and simmer gently for about 15 minutes, until tender. Puree in a food processor or blender to the same consistency as the beet mixture.
3. Return the two mixtures to the pans and reheat. Season to taste with the salt and pepper. To serve, swirl the two mixtures together in individual bowls for a marbled effect. Serve while still hot. If you prefer, the mixtures can be combined before serving to save time, but the presentation won't be the same.

Yield 4 servings
Nutrition: 143 calories; fat 0.5g; fiber 5.3g