Free of: All top allergens except mustard and gluten-free

Ingredients

• 1 russet potato, peeled and diced
• 2 cups (475mL) red cabbage, sliced
• 4 small beets, peeled and diced
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) mustard seeds
• 1 sweet onion, diced
• 1 Granny Smith apple, peeled and grated
• 2 large plum tomatoes, diced
• 8 cups (2 L) vegetable stock [Look for allergen-free brands]
• 1 bay leaf
• 2 cloves garlic, minced
• Sour cream for garnish [If dairy-free, omit or use Tofutti’s Sour Supreme]
• Fresh sprigs of dill and parsley
• Salt and pepper to taste

Method

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.