4 servings
2 hour preparation time
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INGREDIENTS
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·      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
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COOKING METHOD
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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.
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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.
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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.
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This recipe can be served hot or cold.
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AND BON APPETITE!