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

Prep. 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."

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 or 0%
  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

Recipes and photos courtesy of Vitalité Québec magazine and  Première Moisson 

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


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