Vegetable Beet Soup

Can't "beet" this flavourful soup. And that colour!!
Not to mention how good it is for you!

Ingredients:

1 tbsp coconut or avocado oil
1 red onion, diced
3 carrots, sliced
2 medium beets
1 medium turnip
4 garlic cloves, added after cooking
2" piece fresh ginger, grated
1 sweet potato
2 or 3 celery stalks, sliced
1 or 2 sweet peppers, diced
4 cups chicken or vegetable broth
1 tsp salt
1/2 tsp pepper
a bunch of chives or 1-2 tbsps dried

Pre-bake the beets, sweet potato and turnip wrapped in foil in a 445F oven for 45-60 minutes, depending on the size of the vegetables. You could boil the beets and turnip, or microwave the sweet potato, but baking keeps all the goodness in the veggies. If you do boil the beets, you can add some of the water to the soup as part of the broth measurement.

Heat oil in a large pot and cook onion until softened. Add carrots, celery, sweet pepper and ginger. Salt and pepper to taste.

Then add the roasted veggies along with the broth.  I had some homemade chicken broth, but store bought works too!

Probably best to wear gloves when cutting beets 

Mince or grate the garlic and set aside.

Cook the soup for about 10 minutes until carrots are tender.
Remove from heat and add the garlic and chives and blend with an immersion blender.

You can leave it a bit lumpy or blend until smooth, whichever is your preference. But let's just stop and admire this great big spoonful of healthy!

Makes 8-10 servings

Another adaptation from Nevine's Cuisine