Red Summer Soup

1 can julienne beets, drained (14 oz / 398 ml) (reserve liquid) 1
1 small head red cabbage, shredded 1
1 package frozen raspberries in juice (10 oz / 284 g) undrained 1
15 ml lemon juice 1 tbsp

In a medium saucepan; bring 1 cup (250 ml) water, beet liquid and cabbage to boil. Reduce heat, cover and simmer for 1 hour or until cabbage is very tender.

Pour cabbage mixture and raspberries into blender. Cover and process until smooth.

Return to saucepan. Stir in beets and lemon juice. Heat over medium heat, stirring occasinally until hot.

Serves 6