Beet Soup
From: Lucie, Quebec, Canada
Comments: Frozen, it will keep for 1 month.
Servings: 4
IngredientsPreparation
  • 2 tablespoons [30 mL] olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 [14-ounce / 398-mL each] cans beet slices, undrained
  • 1 [14-ounce / 398-mL] can tomatoes with juice
  • 1 [10-ounce / 284-mL] can beef broth concentrate
  • 1 cup [250 mL] water
  • 2 tablespoons [30 mL] cider vinegar
  • Salt and pepper, to taste
  • 1/2 cup [125 mL] plain yogurt [optional]
  • Into a large casserole, soften together chopped onion and garlic stirring into hot olive oil for 3 minutes.
  • Mix in undrained beet slices, tomatoes with juice, beef broth concentrate, water and cider vinegar; bring to a boil.
  • Reduce heat to medium-low, cover and simmer for 15 minutes.
  • Puree into a blender and pour bakc into casserole; reheat, salt and pepper.
  • Serve into individual bowls, each serving garnished with 1 tablespoon [15 mL] plain yogurt, poured-in shaping spirals.