Vegetarian Beet Soup

Preparation time 15 minutes

Total time: 50 minutes

Ingredients

  1. 2 tbsp (30 mL) olive oil
  2. 1 onion, diced
  3. 1 1/2 cups (375 mL) chopped red cabbage
  4. 1 apple, peeled and diced
  5. 1/2 tsp (2 mL) salt
  6. 4 beets (about 1 lb/500 g), peeled and chopped
  7. 1 pkg (900 mL) vegetable broth
  8. 1/2 tsp (2 mL) lemon zest
  9. 2 tbsp (30 mL) lemon juice
  10. 1/2 cup (125 mL) Greek yogourt
  11. 1 tbsp (15 mL) finely chopped fresh dill

Directions

  1. Heat oil in large saucepan over medium heat. Cook onion, about 5 min. until starting to soften. Add cabbage, apple and salt. Cook 5 min. until cabbage is softened. Stir in beets and broth; bring to a simmer. Cover and cook, stirring occasionally, about 25 min. until beets are very tender.
  2. Using a hand-blender, purée until almost smooth (leaving some texture). Stir in lemon zest and lemon juice. Serve in soup bowls, garnished with dollop of yogourt and sprinkle of dill.

Tip
This soup is also delicious when served chunky, so skip the pureeing step to enjoy more texture.

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