Vegetarian Beet Soup
Prep Time
Cooking Mode
2 tbsp olive oil
1 onion, diced
1 ½ cups chopped red cabbage
1 apple, peeled and diced
½ tsp salt
4 beets (about 1 lb/500 g), peeled and chopped
1 pkg vegetable broth
½ tsp lemon zest
2 tbsp lemon juice
½ cup Greek yogourt
1 tbsp finely chopped fresh dill
2 tbsp olive oil
1 onion, diced
1 ½ cups chopped red cabbage
1 apple, peeled and diced
½ tsp salt
4 beets (about 1 lb/500 g), peeled and chopped
1 pkg vegetable broth
½ tsp lemon zest
2 tbsp lemon juice
½ cup Greek yogourt
1 tbsp finely chopped fresh dill
Directions
1Heat 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.
2Using 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.
Tips
1
This soup is also delicious when served chunky, so skip the pureeing step to enjoy more texture.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
