Vegetarian Beet Soup
Prep Time
Serves
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
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Personal Note
Personal Note