2019-06-01_VegNews

Serves 6

1 tablespoon olive oil

3 cloves garlic, minced

1 yellow onion, diced

1 /^2 teaspoon ground turmeric

1 /^2 teaspoon ground black pepper

1 /^2 teaspoon salt
1 carrot, peeled and diced

3 golden beets, peeled and diced

4 cups (about^1 / 2 small head)
shredded savoy cabbage

4 cups low-sodium vegetable stock

1 tablespoon apple cider vinegar

1 (6-ounce) container
Follow Your Heart Plain Yogurt

1 /^4 cup roughly chopped fresh dill

1. Into a large pot or Dutch oven over
   medium-high heat, add olive oil, garlic,
   and onions. Sauté for 5 minutes, stirring
   frequently, until soft and translucent.


2. Add turmeric, black pepper, and salt,
   stirring to incorporate, before adding
   carrots, beets, and cabbage. Cook for
   5 minutes to slightly wilt cabbage.


3. Add vegetable stock and bring to
   a boil. Reduce heat to low, cover, and
   simmer for about 30 minutes (beets
   will be fork-tender when ready). Cool to
   room temperature before transferring to
   refrigerator. Chill for at least two hours.


4. Into a blender, purée^1 / 3 of chilled
   soup, vinegar, and yogurt until smooth.
   Pour mixture back into pot of chilled
   soup, add dill, and stir to combine. Serve
   with a dollop of plain yogurt if desired.

Made^

with

Chilled Golden

Borscht

This sunny, turmeric-infused

golden beet soup makes

the perfect meal on a hot

summer day.

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