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Vegetarian Beet Soup

Vegetarian Beet Soup

Prep Time: 15 mins

Total Time: 50 mins

Serves: 4

Ingredients

2 tbsp: olive oil; 30 mL

1: onion, diced

1 1/2 cups: chopped red cabbage; 375 mL

1: apple, peeled and diced

1/2 tsp: salt; 2 mL

4: beets (about 1 lb/500 g), peeled and chopped

1 pkg: vegetable broth; 900 mL

1/2 tsp: lemon zest; 2 mL

2 tbsp: lemon juice; 30 mL

1/2 cup: Greek yogourt; 125 mL

1 tbsp: finely chopped fresh dill; 15 mL

Method

Step 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.

Step 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.

Characteristics

High Fibre Nut Free Soup/Stew Valentine’s Day Vegetarian

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1/4 of the recipe):

Calories:: 200

Fat:: 8 g

Saturated Fat:: 1 g

Carbs:: 27 g

Fibre:: 5 g

Sugar:: 19 g

Protein:: 7 g

Sodium:: 1120 mg

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