Yield: 6 servings
Measure | Ingredient |
---|---|
3 ounces | Tomato paste |
4 cups | Water or light vegetable stock |
¼ x | Med. reg or green cabbage thinly sliced |
2 eaches | Carrots, julienned |
1 x | Clove Garlic, minced |
3 xes | Beets, julienned |
1 medium | Onion, thinly sliced |
2 cups | Apple cider |
¼ cup | Tamari |
¼ cup | Sherry |
2 tablespoons | Molasses or honey |
1 tablespoon | Dried dill |
2 teaspoons | Dried basil |
1 tablespoon | Caraway seeds |
1 tablespoon | Canola oil |
Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally.
Puree one-third of the soup in food proceessor; return puree to the pot and mix thoroughly. Serve hot or cold with a dollop of Tofu Sour Cream.