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by Josée Fiset

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cream of red vegetable soup

I love hearty soups, especially in winter. I really flipped for this soup and its seductive deep reddish-purple colour and its combination of cabbage, apples and beets. This root vegetable is full of antioxidants and retains all of its nutrients even after cooking. Tip: Freeze ginger roots whole, with the skin on, to make them last longer. When you need ginger, simply remove from the freezer, grate what you need and put the rest right back in the freezer.

Preparation : 20 minutes

Baking : 50 minutes

Efficiency : 6 servings



1. In a large saucepan over medium-high heat, heat the oil and add the onion. Cook until golden, 3 to 4 minutes.

2. Add the broth, beets, cabbage, apple and ginger. Bring to a boil, reduce heat to medium and simmer for about 45 minutes or until vegetables are tender. Skim off foam and thin the mixture with extra broth if needed.

3. Transfer mixture to a blender and purée until smooth. Season with salt and pepper. Divide soup between 6 bowls. Top each portion with the yogurt and sprouts, if desired, and serve.


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