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4 servings

2 hour preparation time




·       Olive oil

·       1 large onion

·       ½ head of garlic

·       1 tomato

·       3 to 4 cups vegetable broth

·       4 small or 3 medium size beets

·       4 carrots

·       1 large russet potato

·       ½ small head of cabbage

·       2 Tbsp apple cider

·       1 cup of pitted prunes

·       1 big or 2 small pears

·       1 Tbsp of non-dairy yogurt - natural or vanilla flavored

·       Salt and freshly ground black pepper to taste

·       Thyme and oregano to taste

·       Scallion for garnish





1.Preheat oven to 375 F. Wash and beets and carrots and cut into medium size pieces.

Toss the beets and carrots with a teaspoon or two of olive oil and spread them out in a single layer on a foil lined roasting pan. Cover with a foil and roast for about 45min to 1 h. Check if there are soft.


2. While roasting, sauté chopped onions, garlic, peeled cubes of potato, tomato and chopped cabbage in a saucepan with olive oil. Add oregano and thyme. When everything is cooked and softened, add vegetable broth and 1 to 2 spoons of apple cider. Cooked together for another 5 minutes.

3. In a blender, mix prunes with a pear. Add roasted beets and carrots along with the vegetable stew. Add salt and pepper to taste.


4. Once thoroughly blended, heat blended ingredients on a flame. Add 2 cups of water and cook in a pot for a few more minutes.

5. Serve with a tbsp. of natural or vanilla yogurt and add scallions as a garnish. You can also shred some fresh beet for more garnish and taste.


This recipe can be served hot or cold.



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