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Recipe starts at 05:35
I love beets. I love having them to snack on in the fridge, I like them in smoothies and warm lattes.
I also love pickles. The saltier and tarter, the better. This soup combines these two favourite snacks. It might sound weird, but it works. It's flavourful and bursting with wholesome vegetables.
▸ ▹ Vegan, soy-free, gluten-free, nut-free
Yield: 4 - 6 servings Prep Time: 10 min Cook Time: 20 min Total Time: 30 min
1 Tbsp (15 mL) olive oil
1 onion, diced
3 cloves garlic, crushed
1 carrot, peeled & diced
1 stalk celery, diced
1 bell pepper, de-seeded & diced
4 cups (1 L) vegetable stock*
⅛ head red cabbage (about 1 cup)
½ apple, shredded
3 raw beets, peeled & shredded
3 Tbsp fresh chopped dill (or substitute 1 Tbsp dried)
2 Tbsp (30 mL) tomato paste
2 bay leaves
1 Tbsp (15 mL) pickle juice
2 tsp (8 g) ground coriander
Salt and pepper to taste
Greek-style plant-based yogurt
Fresh or dry dill
In a large pot on medium-high heat, cook oil, onions, garlic, carrots, diced bell pepper and celery until soft, about 2 - 3 minutes.
Add all the remaining ingredients, and bring to a boil. Reduce the heat to a simmer, partially cover with a lid, and let cook until the beets are soft, about 15-20 minutes. Remove the bay leaves before serving.
*Can substitute with 2 vegetable bouillon cubes plus 4 cups (1 L) water
Storage: keep in an air-tight container in the fridge for up to 3 days. Freeze for up to a month.
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