Difference between revisions of "Root Vegetable Soup"
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* [[salt]] and freshly ground [[black pepper]] to taste | * [[salt]] and freshly ground [[black pepper]] to taste | ||
* Low-fat [[yogurt]] or dairy-free [[tofu sour cream|soy sour cream]] for garnish (optional) | * Low-fat [[yogurt]] or dairy-free [[tofu sour cream|soy sour cream]] for garnish (optional) | ||
| − | == | + | == Procedures == |
In large pot, heat [[oil]] over medium heat, tilting pan to spread. Add [[carrot]]s, [[onion]]s 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. | In large pot, heat [[oil]] over medium heat, tilting pan to spread. Add [[carrot]]s, [[onion]]s 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. | ||
Latest revision as of 18:56, 26 June 2012
Description
.
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)
Procedures
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.
