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Recipe Details:
A very light and healthy soup, yet very flavorful and filling. The benefits beetroot provides makes this soup very diabetic-friendly. We use shrimp and calamari in this recipe, but other kinds of seafood are welcome as well.
Ingredients:
Beetroots – 3
Calamari rings – 7 Oz
Raw shrimp (headless, peeled and cut in half lengthwise) – 11 Oz
Step 1 Preheat oven to 395 F. Wrap the beets in aluminum foil and bake for 50 minutes. Step 2 Combine together chopped onion and half of the lemon juice, then add some salt and mush with your hands a bit. Step 3 Add parsley and scallions to the onion with lemon juice. Mix well and put aside until serving. Step 4 Peel the cooked beets, dice them, and put in saucepan. Add 1 liter of cold water, the rest of the lemon juice and some salt. Bring to boil and cook for 5-7 minutes. Step 5 Add seafood to the soup. Cook over low heat for 5 minutes. Serve hot or cold with the onion mix on top.
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