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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
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.

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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: