Root Vegetable Soup

Name: Root Vegetable Soup
Ingredients: 1 Tbs. olive or canola oil; 3 carrots, trimmed, peeled, thinly sliced (1 1/2 cups); 2 medium white or yellow onions, peeled, chopped (2 cups); 3 cloves garlic, minced; 6 beets (about 1 1/4 lbs.) trimmed, peeled, quartered and thinly sliced (4 cups); 1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups); 10 cups water; 3 Tbs. tomato paste; 3 Tbs. brown sugar; 2 Tbs. rice vinegar; 1 tsp. caraway seeds; Salt and freshly ground black pepper to taste; Low-fat yogurt or dairy-free soy sour cream for garnish (optional)

13 ingredients

11 steps

Ingredients

1 Tbs. olive or canola oil
3 carrots, trimmed, peeled, thinly sliced (1 1/2 cups)
2 medium white or yellow onions, peeled, chopped (2 cups)
3 cloves garlic, minced
6 beets (about 1 1/4 lbs.) trimmed, peeled, quartered and thinly sliced (4 cups)
1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups)
10 cups water
3 Tbs. tomato paste
3 Tbs. brown sugar
2 Tbs. rice vinegar
1 tsp. caraway seeds
Salt and freshly ground black pepper to taste
Low-fat yogurt or dairy-free soy sour cream for garnish (optional)

Directions

1

In large pot, heat oil over medium heat, tilting pan to spread.
2

Add carrots, onions and garlic; cover and cook, stirring occasionally, 5 minutes.
3

Add beets and cabbage.
4

Cover and cook 10 minutes.
5

Add remaining ingredients except yogurt.
6

Bring to a boil.
7

Reduce heat and simmer for 1 1/2 hours.
8

Taste soup for seasoning, adding salt and pepper as needed.
9

Soup should have a nice sweet-sour tang.
10

Ladle soup into bowls.
11

Garnish with yogurt or soy sour cream.