After a trip to the Leslieville Farmers Market this weekend, and a cool Labour Day Monday, I was inspired to prepare homemade soup. While I’ll miss summer, I love fall: the flavours, the colours and yes even the brisk temperatures. Here’s the recipe I used to kick-off my culinary adventures this fall season.
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy
- 2 1/2 cup(s) vegetable broth, low sodium
- 1/4 head(s) red cabbage, chopped
- 3/4 cup(s) beets, about 1 large beet, peeled and chopped
- 1 medium heirloom carrot, peeled and chopped
- 1/2 medium fennel bulb(s), trimmed and chopped
- 1 clove(s) garlic clove(s), minced (medium)
- 1 tsp ginger root, fresh, minced
- 1/4 tsp fresh lemon juice
- 1/4 tsp table salt (I personally only used pepper and omitted the salt)
- 1/8 tsp black pepper, or to taste
- Combine the broth, cabbage, beet, carrot, fennel, garlic and ginger in a saucepan and bring to a boil. Reduce the heat and simmer, covered until the beet and carrot is tender, about 10 minutes. Remove from the heat and let cool slightly.
- Transfer the mixture to a blender or food processor and puree, working in batches if necessary to avoid overflows. Pour the soup into large bowl.
- Season with the lemon juice, salt and pepper. If necessary, thin the soup with enough cold water to reach a pourable consistency.
If you would like, top with a dollop of sour cream or plain yogurt.