Roasted Beet Soup

This vegan soup is so delicious and essential for your health. Beets are high in immune-boosting vitamin C, fiber, and manganese, which is good for your liver, kidneys, and pancreas. Garlic, ginger and onions all have an anti-blood-clotting ability, and when they are eaten together, they are a powerful mainstay against heart attacks and strokes!

Roasted Beet Soup

Serves 4

INGREDIENTS

• 3 red beets
• 2 tbsp extra virgin olive oil
• 1 red onion, thinly sliced
• 1 leek, chopped
• 1 carrot, chopped
• 1 garlic clove, minced
• 2 celery stalks, chopped
• 2 tbsp ginger, grated
• 1 bay leaf
• 1/2 tsp turmeric
• 2 cups water
• 1 cup bone broth
• sea salt & pepper to taste
• 2 tbsp parsley, chopped

Toppings:

• nutritional yeast
• micro greens
• Greek yogurt (for non-vegans)

DIRECTIONS

• STEP 1. Preheat oven to 350 F.
• STEP 2. Wrap beets in foil and roast until tender, about 45 minutes. Once done, set the beets aside to cool, and cut in half.
• STEP 3. Heat olive oil in a medium saucepan over medium to high heat. Add onion, leek, carrot, garlic and celery. Cook for a few minutes until they become slightly tender.
• STEP 4. Add the beets, ginger, bay leaf, turmeric, and water. Season with salt and pepper to taste. Bring to a boil and reduce heat to lower. Cover and cook for 15 minutes.
• STEP 5. Remove bay leaf and add in the parsley. Let the soup cool for 10 minutes.
• STEP 6. Puree soup using a blender and serve while hot.

Tip: Soup can be served hot or cold, feel free to make it ahead of time. If you have left overs – it freezes well!