Rating: 5 stars
5896 Ratings
  • 5 star values: 5896
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5,896 Ratings

This superhealthy, supereasy soup is from Michael Stebner, director of culinary innovation for Sweetgreen, a Washington, DC-based string of restaurants that focuses on healthy and delicious food that’s also good for the planet. Slideshow:  More Vegetable Soup Recipes 

Michael Stebner
February 2015

Gallery

Credit: © Nate Cover

Recipe Summary

active:
25 mins
total:
2 hrs
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the tomatoes and their juices, the beets, carrots, 3/4 teaspoon of cumin and 1/4 teaspoon of cayenne. Season with salt and add enough water to cover the vegetables by 1 inch. Bring to a boil, cover partially and simmer over low heat until the vegetables are very tender, about 1 hour. Remove from the heat and let stand for at least 30 minutes to allow the flavors to develop.

    Advertisement
  • Reheat the soup and season with salt, cumin and cayenne. Serve topped with a dollop of yogurt and a pinch of cumin.

Make Ahead

The soup can be refrigerated for up to 3 days.

Advertisement