Root Vegetable Soup

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

  • 8Servings

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

Preparation

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.

Ladle soup into bowls. Garnish with yogurt or soy sour cream.

Nutrition Information

  • Calories: 111
  • Carbohydrate Content: 22 g
  • Fat Content: 2 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Sodium Content: 84 mg