Vegetarian Beet Soup

Prep time: 15 minmin
Total time: 50 minmin
Serves: 4
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
Per serving (1/4 of the recipe):
calories
200
fat
8 g
saturated fat
1.5 g
carbs
27 g
sugar
19 g
protein
7 g
fibre
5 g
sodium
1120 mg

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.