I came home from the Farmer's 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 don't have the book with me, but it is something like this (with my fatfree adaptations):

"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.