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Root Vegetable Soup

This soup will benefit from overnight refrigeration, which allows the flavors to meld. Serve it with pumpernickel or rye bread.

Ingredients: 

Ingredients: 

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1 Tbs. olive or canola oil
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3 carrots, trimmed, peeled, thinly sliced (1 ½ cups)
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2 medium white or yellow onions, peeled, chopped (2 cups)
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3 cloves garlic, minced
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6 beets (about 1 ¼ lbs.) trimmed, peeled, quartered and thinly sliced (4 cups)
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1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups)
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10 cups water
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3 Tbs. tomato paste
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3 Tbs. brown sugar
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2 Tbs. rice vinegar
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1 tsp. caraway seeds

Instructions: 

  1. In large pot, heat oil over medium heat, tilting pan to spread. Add carrots, onions and garlic; cover and cook, stirring occasionally, 5 minutes. Add beets and cabbage. Cover and cook 10 minutes. Add remaining ingredients except yogurt. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Taste soup for seasoning, adding salt and pepper as needed. Soup should have a nice sweet-sour tang.
  2. Ladle soup into bowls. Garnish with yogurt or soy sour cream.

Nutrition Information: 

Calories: 
111
Protein: 
3 g
Total Fat: 
2 g
Saturated Fat: 
g
Carbohydrates: 
22 g
Cholesterol: 
mg
Sodium: 
84 mg
Fiber: 
5 g
Sugar: 
g
Yield: 
8 servings