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Red Vegetable Soup Recipe
 
Recipe
Photos
 
 
Red Vegetable Soup
Flavors of Quebec
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: 50 minutes
 

 
Difficulty: Easy
Chef's Note

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."

Ingredients
For 4-6 servings

- 2 Tbsp. olive oil
- 1 medium red onion, coarsely chopped
- 3 medium beets, peeled and cubed
- 1/2 medium red cabbage, coarsely chopped
- 1 apple, cored and coarsely chopped
- 1.5 liters (6 cups) homemade or commercial vegetable stock
- 1-2 tsp. fresh ginger, grated
- salt and pepper, to taste
- 125 ml (1/2 cup) 10% MF yogurt
Method
  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.
 
More recipe ideas
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Recipes and photos courtesy of Vitalité Québec magazine, February 2011 edition, and  Première Moisson 

Photo - Artistic direction: Johanne Bouchard
Photos: Tango
Stylist and accessorist: Jacques Faucher

 

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