- 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.
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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