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Ingredients
  • 1 Tbsp (15 mL) olive oil
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 carrot, peeled & diced
  • 1 stalk celery, diced
  • 1 bell pepper, de-seeded & diced
  •  
  • 4 cups (1 L) vegetable stock*
  • ⅛ head red cabbage (about 1 cup)
  • ½ apple, shredded
  • 3 raw beets, peeled & shredded
  • 3 Tbsp fresh chopped dill (or substitute 1 Tbsp dried)
  • 2 Tbsp (30 mL) tomato paste
  • 2 bay leaves
  • 1 Tbsp (15 mL) pickle  juice
  • 2 tsp (8 g) ground coriander
  • Salt and pepper to taste
  • subheading: Optional Garnish:
  • Greek-style plant-based yogurt
  • Fresh or dry dill
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