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Sweet Red Pepper-Beet Soup

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Martha Stewart
Related tags
soups gluten free nut free rosh hashanah lunch
Nutrition per serving    (USDA % daily values)
CAL
245
FAT
40%
CHOL
10%
SOD
36%

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Ingredients for 6 servings

1 tablespoon extra-virgin olive oil

2 shallots, chopped (1/2 cup)

3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces

2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces

1 cup water

3 1/2 cups homemade or store-bought low-sodium chicken stock

2 tablespoons fresh lemon juice

sea salt and freshly ground pepper

4 ounces soft goat cheese, crumbled (about 1 cup)

lemon wedges, for serving

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