- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 50 min
- 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
Directions
- 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.
Tips
This soup is also delicious when served chunky, so skip the pureeing step to enjoy more texture.
Nutritional Facts
- Per:
- Calories:
- 200
- Fat:
- 8
- Saturated Fat:
- 1
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 27
- Fibre:
- 5
- Sugar:
- 19
- Sugar Alcohols:
- Cholesterol:
- 0 mg
- Protein:
- 7
- Iron:
- Sodium:
- 1120 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
