Red vegetable soup

• 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%)

• 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