Root Vegetable Soup Recipe

Name: Root Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 Tbs. olive or canola oil; 3 carrots, trimmed, peeled, thinly sliced (1 1/2 cups); 2 medium white or yellow onions, peeled, chopped (2 cups); 3 cloves garlic, minced; 6 beets (about 1 1/4 lbs.) trimmed, peeled, quartered and thinly sliced (4 cups); 1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups); 10 cups water; 3 Tbs. tomato paste; 3 Tbs. brown sugar; 2 Tbs. rice vinegar; 1 tsp. caraway seeds; Salt and freshly ground black pepper to taste; Low-fat yogurt or dairy-free soy sour cream for garnish (optional)

Servings: persons

1 Tbs. olive or canola oil
3 carrots, trimmed, peeled, thinly sliced (1 1/2 cups)
2 medium white or yellow onions, peeled, chopped (2 cups)
3 cloves garlic, minced
6 beets (about 1 1/4 lbs.) trimmed, peeled, quartered and thinly sliced (4 cups)
1 small head cabbage, cored, quartered, very thinly sliced (about 6 cups)
10 cups water
3 Tbs. tomato paste
3 Tbs. brown sugar
2 Tbs. rice vinegar
1 tsp. caraway seeds
Salt and freshly ground black pepper to taste
Low-fat yogurt or dairy-free soy sour cream for garnish (optional)

1
In large pot, heat oil over medium heat, tilting pan to spread.
2
Add carrots, onions and garlic; cover and cook, stirring occasionally, 5 minutes.
3
Add beets and cabbage.
4
Cover and cook 10 minutes.
5
Add remaining ingredients except yogurt.
6
Bring to a boil.
7
Reduce heat and simmer for 1 1/2 hours.
8
Taste soup for seasoning, adding salt and pepper as needed.
9
Soup should have a nice sweet-sour tang.
10
Ladle soup into bowls.
11
Garnish with yogurt or soy sour cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. olive or canola oil, 3 carrots, trimmed, peeled, thinly sliced (1 1/2 cups), 2 medium white or yellow onions, peeled, chopped (2 cups), 3 cloves garlic, minced, and more.

Yes, Root Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Soup

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