Thursday, July 29, 2010


Serves 2-3


1 onion chopped
2 tbsp vegetable oil
200g beetroot peeled and cut into thin strips or grated
1 carrot diced
100g cabbage shredded
1 celery stick sliced
1 tomato chopped
1 cube vegetable stock
1 tbsp balsamic vinegar
1 tbsp sugar
Salt and pepper to taste

For garnishing
2 tbsp sour cream / soy yoghurt
Parsley leaves


Heat oil in a pan stir fry onion for 2 minutes, when onions turn soft add all vegetables stir well for 3-4 minutes.

Add stock cube, one bowl of water and bring to boil for about 10-15 minutes till vegetables are tender.

When soup is simmering add sugar, salt, pepper and vinegar, mix well.

Ladle soup into bowl, garnish with sour cream and parsley.

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