Citrus Beet Soup - cooking recipe

Ingredients

2 Tbsp. chopped onion
3/4 lb. beets, peeled and grated (2 c.)
1/4 c. orange juice
1 Tbsp. lemon juice
2 c. chicken broth
1 c. grated cucumber (peeled only if waxy)
dash of freshly ground black pepper
4 Tbsp. low-fat plain yogurt
chives

Preparation

Combine the onion, beets and orange juice in a 2-quart casserole.
Cover tightly and cook on High for 8 to 12 minutes or until the beets are tender, stirring once or twice.
Add the lemon juice, broth, cucumber and pepper.
Cover again and cook on High for 3 to 5 minutes, or until heated through, but not boiling.