3 fresh beets, peeled and finely chopped or grated
1 ½ cups finely chopped cabbage
2 Tbsp tomato paste (100% tomato, no added sugar)
5 cups vegetable stock
Salt and pepper
Dash of vinegar (optional)
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, carrots, celery and beets. Stir as the veggies soften, about 5 minutes
3
Add the cabbage, tomato paste, stock, salt, pepper and a dash of vinegar, if using
4
Cover the pot and simmer for about 15 minutes or until the veggies are soft
5
Serve hot, with extra salt, pepper and vinegar if you prefer
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories157
% Daily Value *
Total Fat11.5g15%
Total Carbohydrate14g6%
Protein3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
1 onion, peeled and finely chopped
5 garlic cloves, finely chopped
2 carrots, peeled and finely chopped
½ cup chopped celery
3 fresh beets, peeled and finely chopped or grated
1 ½ cups finely chopped cabbage
2 Tbsp tomato paste (100% tomato, no added sugar)
5 cups vegetable stock
Salt and pepper
Dash of vinegar (optional)
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, carrots, celery and beets. Stir as the veggies soften, about 5 minutes
3
Add the cabbage, tomato paste, stock, salt, pepper and a dash of vinegar, if using
4
Cover the pot and simmer for about 15 minutes or until the veggies are soft
5
Serve hot, with extra salt, pepper and vinegar if you prefer
