1 T. canola oil
1 medium yellow onion, diced
2 C. rinsed and chopped leeks
2 cloves garlic
6 cups water
3 cups fresh beets, scrubbed and diced
2 C. peeled and diced white potatoes
1/4 C. dry red wine, optional
1 1/2 T. dried parsley
1/2 t. ground black pepper
1/2 t. salt
1/4 chopped fresh watercress, dill or parsley
8 ounces lowfat plain yogurt, optional
In a large saucepan heat the oil. Add the onion, leeks, and garlic,
and saute for 5 to 7 minutes. Add the water, beets, potatoes,
wine, and seasonings, and cook for 40 to 45 minutes over low heat,
stirring occasionally, until the beets are tender. Set aside and
stir in the herbs. Let cool slightly.
Transfer the mixture to a blender or food processor fitted with a
steel blade and puree until smooth. Retuen to the pan and keep
hot until ready to serve.
Ladle into bowls and garnish with a sprig of herbs. If you'd like,
swirl a dollop of lowfat yogurt in the center of each bowl.
Yield: 6 to 8 servings