Sector Bakeries Vaudreuil-Dorion
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Monday : 7:00 - 19:00

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Red vegetable soup

Difficulty: Medium

6

Servings

15

Preparation (min)

70

Total (min)

Ingredients

  • 2 tbsp. olive oil
  • 1 medium red onion, coarsely chopped
  • 3 medium beets, peeled and cubed
  • 1/2 medium red cabbage, coarsely chopped
  • 1 apple, cored and coarsely chopped
  • 1.5 L(6 cups) homemade or packaged vegetable broth
  • 1 to 2 tsp. grated fresh ginger, to taste
  • Salt and pepper to taste
  • 125 ml (1/2 cup) Mediterranean-style yogurt (10%)

Preparation

  • In a skillet, heat oil over high heat and brown the onion for 3 to 4 minutes.
  • Add broth, beets and cabbage, and simmer over medium heat for 40 to 50 minutes.
  • Purée using a hand blender. Let stand for 2 minutes.
  • Skim if necessary.
  • Season with salt and pepper to taste.
  • Serve with plain yogurt.

CHEF’S NOTE

"Store gingerroot in the freezer. This makes it easier to grate and eliminates the need for peeling. I like thick soups, especially in winter. If you prefer yours a little thinner, add more broth".

Photos : Tango [Vitalité Québec] FEBRUARY 2011

Recipe: Josée Fiset

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