BEET, GINGER AND RED CABBAGE SOUP

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Beet, Ginger and Red Cabbage Soup image

This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup chopped red onion
1 cup peeled and chopped potato
1 tablespoon peeled and chopped fresh ginger
3 to 4 sprigs fresh thyme
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
1 1/2 cups peeled and diced red beets
1 1/2 cups shredded red cabbage
Sour cream and toasted and chopped walnuts for garnish, for

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  • Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
  • Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

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