Active Time:25 minsTotal Time:1 hr 5 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 5 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oilorother neutral oil1tablespooncaraway seeds1whole star anise1cupfinely chopped yellow onion2cupschopped peeled red beets4cupsfinely shredded red cabbage1cupchopped carrot1cupchopped unpeeled russet potato6cupslower-sodium vegetable broth1cupapple cider6tablespoonslow-fat plain strained (Greek-style) yogurt1tablespoonlemon juice2tablespoonschopped fresh dill, divided, plus more for garnish1tablespoonchopped fresh mint, divided, plus more for garnish⅛teaspoonsalt plus 1/2 teaspoon, divided2tablespoonscider vinegar½teaspoonground pepper, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oilorother neutral oil
1tablespooncaraway seeds
1whole star anise
1cupfinely chopped yellow onion
2cupschopped peeled red beets
4cupsfinely shredded red cabbage
1cupchopped carrot
1cupchopped unpeeled russet potato
6cupslower-sodium vegetable broth
1cupapple cider
6tablespoonslow-fat plain strained (Greek-style) yogurt
1tablespoonlemon juice
2tablespoonschopped fresh dill, divided, plus more for garnish
1tablespoonchopped fresh mint, divided, plus more for garnish
⅛teaspoonsalt plus 1/2 teaspoon, divided
2tablespoonscider vinegar
½teaspoonground pepper, plus more for garnish
DirectionsHeat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in caraway seeds and star anise; cook, stirring occasionally, until toasted and aromatic, about 1 minute. Stir in onion; cook, stirring occasionally, until tender and golden, about 4 minutes. Stir in beets; cook, stirring occasionally, until slightly tender, about 3 minutes. Stir in cabbage, carrot and potato; cook, stirring occasionally, until the cabbage is slightly wilted, about 3 minutes. (Decrease heat to medium, if needed, to prevent burning.) Stir in broth and cider; adjust heat to maintain a simmer. Cover and cook, stirring occasionally, until the cabbage, potato and beets are softened, about 40 minutes.Meanwhile, combine yogurt, lemon juice, 1 tablespoon dill, 1 teaspoon mint and 1/8 teaspoon salt in a small bowl. Cover and refrigerate until ready to use.When the soup is finished cooking, stir in vinegar, pepper and the remaining 1 tablespoon dill, 2 teaspoons mint and 1/2 teaspoon salt. Remove and discard the star anise. Divide the soup among 6 bowls. Garnish with ground pepper, dill and/or mint, if desired. Top with a dollop of the yogurt cream.Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen SpollenTo make aheadYogurt cream can be made and stored in the refrigerator up to 1 day ahead. Cover and refrigerate soup for up to 3 days.Originally appeared: EatingWell.com, December 2022
Directions
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in caraway seeds and star anise; cook, stirring occasionally, until toasted and aromatic, about 1 minute. Stir in onion; cook, stirring occasionally, until tender and golden, about 4 minutes. Stir in beets; cook, stirring occasionally, until slightly tender, about 3 minutes. Stir in cabbage, carrot and potato; cook, stirring occasionally, until the cabbage is slightly wilted, about 3 minutes. (Decrease heat to medium, if needed, to prevent burning.) Stir in broth and cider; adjust heat to maintain a simmer. Cover and cook, stirring occasionally, until the cabbage, potato and beets are softened, about 40 minutes.Meanwhile, combine yogurt, lemon juice, 1 tablespoon dill, 1 teaspoon mint and 1/8 teaspoon salt in a small bowl. Cover and refrigerate until ready to use.When the soup is finished cooking, stir in vinegar, pepper and the remaining 1 tablespoon dill, 2 teaspoons mint and 1/2 teaspoon salt. Remove and discard the star anise. Divide the soup among 6 bowls. Garnish with ground pepper, dill and/or mint, if desired. Top with a dollop of the yogurt cream.Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen SpollenTo make aheadYogurt cream can be made and stored in the refrigerator up to 1 day ahead. Cover and refrigerate soup for up to 3 days.
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in caraway seeds and star anise; cook, stirring occasionally, until toasted and aromatic, about 1 minute. Stir in onion; cook, stirring occasionally, until tender and golden, about 4 minutes. Stir in beets; cook, stirring occasionally, until slightly tender, about 3 minutes. Stir in cabbage, carrot and potato; cook, stirring occasionally, until the cabbage is slightly wilted, about 3 minutes. (Decrease heat to medium, if needed, to prevent burning.) Stir in broth and cider; adjust heat to maintain a simmer. Cover and cook, stirring occasionally, until the cabbage, potato and beets are softened, about 40 minutes.
Meanwhile, combine yogurt, lemon juice, 1 tablespoon dill, 1 teaspoon mint and 1/8 teaspoon salt in a small bowl. Cover and refrigerate until ready to use.
When the soup is finished cooking, stir in vinegar, pepper and the remaining 1 tablespoon dill, 2 teaspoons mint and 1/2 teaspoon salt. Remove and discard the star anise. Divide the soup among 6 bowls. Garnish with ground pepper, dill and/or mint, if desired. Top with a dollop of the yogurt cream.
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
To make ahead
Yogurt cream can be made and stored in the refrigerator up to 1 day ahead. Cover and refrigerate soup for up to 3 days.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)176Calories3gFat33gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
