Strawberry Beet Soup Recipe
Put the beets, broth, salt and pepper in the slow cooker. Cover the slow cooker and cook on the high setting for 2 to 2 1/2 hours, until the beets are fork-tender. Using an immersion blender, puree until smooth. Add the strawberries and puree again until smooth.
Spoon into bowls and top each serving with 2 Tbsp. buttermilk and 1/2 Tbsp. hempseeds. Serve immediately.
Per serving: 227 calories, 12 g protein, 24 g carbohydrates, 5 g fat (2 g saturated fat), 2 mg cholesterol, 16 g sugars, 6 g fiber, 337 mg sodium
From The Healing Slow Cooker (Chronicle) by Jennifer Iserloh.