Instructions: I came home from the Farmers Market Saturday with 2 bunches of beets, and I turned to my copy of _Vegetarian Soup Cuisine_ by Jay Solomon (a fave of mine!) and found an interesting soup that I loved!

I dont have the book with me, but it is something like this (with my

"Sautee" onions and garlic in wine. Add part "B". Simmer 45 minutes or so, until all is tender. Add part "C".

let cool slightly, put a portion at a time in the food processor or blender and process until smooth. (be careful, you will have a huge red mess otherwise)

Pour back into soup pot and heat gently, serve hot. Garnish with a sprig of dill or parsley.

(optional - add a dollop of ff yogurt or sour cream on each bowl)

Now - we liked this but found it a bit bland, so I added another 1/2 teaspoon salt and a couple tablespoons prepared horseradish, and voila, suberp soup.

Jay Soloman has several vegetarian cookbooks, not fatfree but easy to adapt. I love his Lean Bean Cuisine.

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