Gluten-Free Cabbage Beetroot Soup
Serves 4
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  1. 4 cups (950 ml) beef broth
  2. 10 cups shredded cabbage (about 1 small cabbage)
  3. 3 beetroots (peeled & grated)
  4. 1/4 tsp caraway seeds
  5. salt & black pepper (to taste)
  6. sour cream & chopped parsley (optional)
  1. Bring broth to the boil in a large saucepan.
  2. Add in cabbage, beetroot and caraway seeds.
  3. Reduce heat, partially cover and simmer for 20 minutes, stirring occasionally.
  4. Season to taste with salt and black pepper.
  5. Blend the soup using a hand blender until smooth (optional).
  6. Serve the soup in bowls, top each with a dollop of sour cream and some chopped parsley.
  7. Serve hot.
Diet Plan 101