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Posted By Simon Clarke On 2010/09/08 @ 10:47 am In DFCF,Eggs,Fall,Fish,Milk/Dairy,Other Legumes,Peanut,Sesame,Shellfish,Soups,Soy,Sulphites,Tree Nuts,Vegan,Wheat,Winter | No Comments
Free of: All top allergens except mustard and gluten-free
1. In a large heavy bottomed saucepan, heat 2 tbsp olive oil. Add mustard seeds and stir for 1 minute. Add potato, cabbage and onion, sautéeing 4-6 minutes.
2. Add beets, apple and tomatoes. Stir and add stock. Bring soup to a boil, reduce heat and simmer for 25-30 minutes, until vegetables are tender.
3. Season soup with salt and pepper. Ladle into bowls and garnish with a dollop of (dairy-free) sour cream, parsley and dill.
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