Chilled Beet and Blueberry Soup

My mother loved me.  Not only because I was her child, but because I gladly ate vegetables and actually liked them, including beets.  So mom and I shared an affinity for beets prepared numerous ways. Well, I can no longer tolerate a beet sandwich (sliced, cooked beets on sourdough bread slathered with mayonnaise)  or a beet salad.  But my love for beets hasn't changed one bit.  So Tom harvested the beets from our garden; I boiled them in their skins and then placed them in cold water to make the skins slip off easily. (Mom taught me so well!) Then I contemplated what I would do with these beautiful jewels.  I started with a puree of beets and kefir and discovered it was delicious.  Then I turned around and saw the last of the garden blueberries sitting on the table.  Hmmmm....blueberries and beets?   Why not?   Wow!  Not only was it beautiful; it was tangy, tasty and nutritious.  Try it and be surprised.  And thank your mother for making you eat your vegetables.  And for loving you even when you don't.

Ingredients:

1/4 cup low-fat plain kefir

1 cup sliced, cooked beets, chilled   

1/4 cup fresh blueberries

Preparation:

Puree all ingredients in a blender.  If the ingredients are chilled prior to blending them, just eat and enjoy.  Otherwise, I suggest chilling it for about 30 minutes. 

Nutrition:

Servings per recipe: 1

Serving Size: Approximately 1 cup

Calories: 122
Total Fat: 1 g
Cholesterol: 3 mg
Sodium: 139 mg
Total Carbs: 24 g
Dietary Fiber: 6 g

Protein: 7 g