Former Eatwell CSA Manager Tom provides this note: "I’m not as worried about fat as this cookbook writer is. For a richer soup that’s still “low-fat,” stir and melt a tablespoon of butter into the pot just before serving. This is a French trick called monter au beurre. Also note that this recipe works equally with variations in the amount and type of vegetables. You do need cabbage and beet, but everything else is up to you." 1 onion 1 clove garlic, minced 2 tsp. oil 2 Tbsp. flour 5 cups stock or water 1 bunch beets with greens 1 potato 2 Tbsp. tomato paste or 1 pint canned tomatoes, chopped sour cream or yoghurt (non-fat okay) 2 turnips (optional) 1 bay leaf ½ cabbage 1 Tbsp. salt, or to taste ½ tsp. pepper, or to taste 1 tsp. honey 1 carrot

Chop onion and mince garlic. Heat oil; add onion and garlic and sauté until translucent and browning. Stir in flour and cook gently 1 minute. Slowly stir in stock or water and bring to boil. Grate beets (reserve greens), potato, carrot and turnip; add to pot and simmer 10 minutes. Slice cabbage and chop beet leaves; add to pot with bay leaf, salt, pepper, honey and tomato. Simmer until all vegetables are tender. Remove bay leaf. Serve hot or cold with sour cream or yogurt dolloped on top. Makes 10 cups.

adapted from The New Laurel’s Kitchen