Beet soup
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  • Comfort food
  • Easy to do
  • Vegetarian
préparation
15minutes
cuisson
35minutes
servings
4
type of dish
Soups
préparation
15minutes
cuisson
35minutes
servings
4
type of dish
Soups
Beet soup
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  • Comfort food
  • Easy to do
  • Vegetarian
préparation
15minutes
cuisson
35minutes
servings
4
type of dish
Soups
préparation
15minutes
cuisson
35minutes
servings
4
type of dish
Soups
ingredient
  • 30 ml olive oil
  • 1 onion(s) , diced
  • 375 ml red cabbage , chopped
  • 1 apple(s) , peeled and diced
  • 2 ml salt
  • 4 beet , medium-sized, peeled and chopped
  • 1 L vegetable broth (or chicken broth)
  • 2 ml lemon zest
  • 30 ml lemon juice
  • 125 ml plain yogurt
  • 15 ml dill , fresh and finely chopped
  • 30 ml olive oil
  • 1 onion(s) , diced
  • 375 ml red cabbage , chopped
  • 1 apple(s) , peeled and diced
  • 2 ml salt
  • 4 beet , medium-sized, peeled and chopped
  • 1 L vegetable broth (or chicken broth)
  • 2 ml lemon zest
  • 30 ml lemon juice
  • 125 ml plain yogurt
  • 15 ml dill , fresh and finely chopped
prep time
  1. Heat oil in a large saucepan over medium heat. Cook onion, about 5 minutes until it starts to soften. Add cabbage, apple and salt. Cook 5 minutes until cabbage is also softened. Stir in beets and broth; bring to a simmer. Cover and cook, stirring occasionally, about 25 minutes until beets are very tender.
  2. Using a hand-blender, purée in saucepan until almost smooth (leaving some texture). Stir in lemon zest and lemon juice and heat slowly as needed.
  3. Serve in soup bowls, garnished with a dollop of yogurt and a sprinkle of dill.

Chef’s secret

 

This soup is also delicious when served chunky, so skip the pureeing step to enjoy more texture.