Prep. time: 10 minutes
Cooking time: 50 minutes
 

A recipe from Josée Fiset, co-founder of Boulangerie Première Moisson 

"To celebrate Valentine's Day with a splash, I created a red vegetable soup that reveals the beet in all its splendor.

"I like hearty soups, particularly in winter. If you prefer thinner soups, add a little more stock.

"Keep ginger root in the freezer. That way, it will be easier to grate, and there's no need to peel it."

1. Peel and coarsely chop the vegetables.
2. Sauté the onion in olive oil over high heat for 3-4 minutes.
3. Add the broth, beets and cabbage and simmer for 40-50 minutes over medium heat.
4. Purée the soup with an immersion blender. Let rest 2 minutes. Skim if necessary.
5. Season with salt and pepper to taste.
6. Serve with the plain yogurt.