Ruby winter vegetable soup
1
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
This hearty rustic soup is quite unique with its eye-catching red color. Ready to serve a crowd in about an hour, this dish brings together all the best nutritious vegetables of winter. Allspice, though not an actual combination of spices, tastes like a blend of nutmeg, cinnamon and cloves. Leaving out the allspice will change the flavor profile to a more earthy one. The sprinkle of fresh dill over each bowl before serving provides a beautiful contrast of color. This soup is great with some grilled bread slices or as a starter soup for a dinner party.
Ingredients
Olive oil
2 tsp
Red onion
2 medium, chopped
Garlic
4 clove(s), finely chopped
Ground allspice
½ tsp
Red cabbage
4 cup(s), thinly sliced, loosely packed
Uncooked beets
1 pound(s), peeled and shredded
Reduced sodium chicken broth
32 fl oz
Water
2 cup(s)
Carrots
2 medium, cut into 1/2-inch pieces
Uncooked parsnip
2 medium, peeled and cut into 1/2-inch pieces
Bay leaf
1 leaf/leaves
Table salt
¾ tsp
Black pepper
½ tsp
Canned diced tomatoes
14½ oz
Dill
⅓ cup(s), chopped fresh, plus additional for garnish
Balsamic vinegar
2 Tbsp