Beet Soup with Cilantro Pesto

1. 1

   Place unpeeled beets in medium soup pot (beets may be halved if they are extra large).

2. 2

   Chop onions, garlic, and ginger and add to beets.

3. 3

   Pour cranberry juice over beets, cover pot and cook for 45 minutes or until beets are tender (if liquid reduces, add small amount of water).

4. 4

   Puree soup in blender or food processor, add salt and pepper, to taste.

5. 5

   To prepare pesto, combine all ingredients and chill.

6. 6

   To serve: Ladle the heated soup into bowls and gently swirl in a spoonful of chilled cilantro pesto (do not stir in).

* Per serving · 4 servings · Values may vary.

No additional tips available.