Root Vegetable Soup
This soup will benefit from overnight refrigeration, which allows the flavors to meld. Serve it with pumpernickel or rye bread.
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This soup will benefit from overnight refrigeration, which allows the flavors to meld. Serve it with pumpernickel or rye bread.
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
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 5 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 84 mg
- Sugar Content 0 g