Beet, Red Cabbage and Kale Soup

Beet, Red Cabbage and Kale Soup
Recipe by Dragon

Just look at the colour of this soup! Is it not stunning? I love this healthy combination of vegetables with just a touch of heat and freshness from the lime. If spicy heat isn't your thing, just leave out the chili but don't skip on the lime. You could also use chicken/vegetable broth in this recipe but I think the richness of a beef broth goes well with these strong flavoured vegetables. Enjoy!

Serve 6-8


2 tablespoons unsalted butter
2 tablespoons olive oil
3 large beets, peeled and coarsely chopped
1 large red onion, peeled and sliced
1 large yellow onion, peeled and sliced
1/2 medium red cabbage, roughly shredded
4 cups roughly chopped kale
1 red chili, trimmed and seeds removed (if you like it extra spicy, leave them in)
8 cups low-salt beef broth
1 bay leaf
Juice of 2 limes 
Salt and pepper to taste
Greek yogurt for garnish
Lime wedges for garnish


1. Melt butter and oil in heavy large soup pan over medium-high heat. Add beets, onions, cabbage, kale, and chili; sauté for  10 minutes.

2. Add broth and bay leaf. If the broth doesn't just barely cover the vegetables, add some water. Bring to boil then reduce the heat to simmer. Cover and simmer until vegetables are very tender, about 45 minutes to 1 hour. Remove the bay leaf.

3. Working in small batches, puree soup in a blender (careful, very hot) until smooth. Return soup to pan and season to taste with salt and pepper. Add the lime juice. Serve the soup with a dollop of Greek yogurt and a wedge of lime.

1 comment:

Caroline said...

Thank you for this recipe. I had chicken and turkey stock to use up, but the final soup lacked something - so i added a beef stack cube. Voila! You are quite right that the extra richness of the beef flavour rounds off this soup nicely.

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