BEETROOT SOUP (Borscht, Barszcz, борщ) (vegan)

BEETROOT SOUP (Borscht, Barszcz, борщ) (vegan)

This is a vegetarian version of Borszez (Borscht) I like to serve it with a little texture but it is also really good pureed before serving."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8  
Cuisine:  "Soups and Chowders"
Categories    : Corn Free,Dairy Free,Egg free,Gluten Free,International,Russian,Vegan


  2    tbsp  olive oil
  3    medium  onions -- chopped
  3    clove  garlic -- minced
  2    cups  beetroot -- cooked and peeled
  1    28 ounce  canned diced tomatoes
  3    cups  vegetable stock
  1    teaspoon  dried basil
  1/4  cup  balsamic vinegar
  14   cup Dairy Free yogurt

Sauté onions in olive oil on low heat in a heavy bottom dutch oven until caramelized, Add garlic and cook another few minutes.

Shred beets and add to pot along with tomatoes, stock, basil and vinegar; let simmer for 30 minutes.

Serve garnished with Dairy free yogurt.

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Per Serving ): 152 Calories; 5g Fat (28.1% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 625mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.