This big-batch, veggie-dense soup is naturally vegan, but it tastes even better served with a
dollop of sour cream (or plain Greek yogurt) and a sprinkle of fresh dill. This sweet yet tangy
soup is terrific hot or cold, so you can enjoy it year-round
INGREDIENTS
- 2 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- ½ tsp caraway seeds
- 675 g beets, peeled and diced
- 5 cups diced green cabbage
- 2 small white potatoes (about 280 g), cubed
- 2 ribs celery, diced
- 1 carrot, diced
- 2 bay leaves
- 1¾ tsp salt
- ½ tsp pepper
- 1 can (156 mL) tomato paste
- 1 tbsp packed brown sugar
- 3 tbsp vinegar
PREPARATION
- Heat oil in a large Dutch oven over medium-high heat.
- Cook onion, garlic, and caraway seeds, stirring occasionally, until onion is softened and light golden, about 4 minutes.
- Reduce heat to medium and stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt, and pepper.
- Cook, stirring often, until beets are just starting to soften, about 10 minutes.
- Stir in tomato paste and brown sugar and cook, stirring, for 2 minutes.
- Stir in 10 cups of water and bring to boil, then reduce heat and simmer, stirring occasionally, until vegetables are tender, about 40 minutes.
- Stir in vinegar and discard bay leaves.
- The dish can be frozen in an airtight container for up to 2 weeks if made ahead.
NUTRITIONAL INFORMATION, PER EACH OF 12 SERVINGS: about 85 cal, 2 g pro, 2 g total
fat (trace sat. fat), 12 g carb, 3 g fibre, 0 mg chol, 398 mg sodium, 425 mg potassium.
% RDI: 3% calcium, 8% iron, 14% vit A, 23% vit C, 20% folate.
