Spring Beet Soup

I was skeptical when I first made this interesting soup. But it has a nice sweet taste, and it’s a really great cleanser for your body! It’s a good soup to try if you can’t have tomatoes. I don’t have a picture yet, but I needed to post this nice springtime meal… you’ll find it’s a pretty and colourful soup! 🙂 Serve with toasted kamut bread or a side of quinoa. I got this recipe from a cookbook called Feeding the Whole Family by Cynthia Lair.

1 tsp extra virgin olive oil
1 med onion, cut in thin crescents
1 clove garlic
1/8 tsp sea salt
3-4 cups water
1 bunch beets (save the greens) or 4 med beets, cut into large matchsticks
kale, tough stems and strings removed (if you don’t have beet greens)
1 carrot, cut into large matchsticks
1/4 head cabbage, cut finely
2 tbsp freshly squeezed lemon juice
1 tbsp tamari
sprinkle fresh or dried dill on top of each bowl

Heat oil in soup pot. Add onions, garlic, salt; saute until soft. Add water, beets, carrot, cabbage and bring to boil. Lower heat and simmer covered for 10-15 minutes, until the vegetables are tender. Meanwhile, wash beet greens or kale, removing tough stems, and cut the greens into short thin strips. Add greens, lemon juice and tamari (I’ve made it without tamari, and it’s still good); simmer another 3-5 minutes. Serve at once garnished with dill.


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