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Balsamic Borscht Soup
Chop all of your ingredients ahead of time and set aside. In an extra large soup pot or dutch oven over medium heat, bring a couple tablespoons of vegetable broth to boil. Add in the chopped leeks and saute for 5 minutes until leeks have softened. Then add the garlic, carrots, potatoes, beets, caraway seeds, dill, thyme and thyme. Stir to mix everything together. Add the whole grain mustard and to. . .
Prep Time: 00:25
Cook Time: 00:50
1 large leek or a few small/medium leeks, white and light green parts only, chopped
1 tbsp garlic, minced
1 1/2 cups potato, diced (russet, yukon gold, and red potatoes will all work)
1 cup carrots, peeled and chopped
3 cups beets, washed peeled and diced about 1/2 inch in size
1 tsp caraway seeds
4 - 5 sprigs fresh thyme, or 2 tsp dried thyme
1/2 tsp dried dill or 1 tbsp fresh
1/4 cup tomato paste
2 tbsp dijon mustard
10 cups vegetable broth or water plus 1 tbsp bouillon paste
3 1/2 cups shredded purple cabbage, green cabbage also works
1 - 2 tbsp low sodium tamari
1 1/2 cups or 1 15 oz can white beans, rinsed and drained
2 tbsp balsamic vinegar, or sub apple cider vinegar
1Chop all of your ingredients ahead of time and set aside.
2In an extra large soup pot or dutch oven over medium heat, bring a couple tablespoons of vegetable broth to boil.
3Add in the chopped leeks and saute for 5 minutes until leeks have softened. Then add the garlic, carrots, potatoes, beets, caraway seeds, dill, and thyme. Stir to mix everything together.
4Add the whole grain mustard and tomato paste and mix until the ingredients are evenly coated. If it starts to dry out, add another small splash of vegetable broth. Cook for 10 minutes stirring often and adding splashes.
5Mix in the purple cabbage then pour in the vegetable broth. Cover and bring to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes.
6Next, add in the tamari and white beans and cook for an additional 10 minutes.
7Remove from heat and then stir in the balsamic vinegar and add salt & pepper to taste.
8Garnish with vegan cashew sour cream or plain non-dairy yogurt and a sprig of fresh thyme or dill.
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