Beet and Carrot Soup

Beet and Carrot Soup

 This soup is perfect for cleansing the body of the build up from the winter months.  Serve with spicy tofu or tempeh with a side of quinoa for a beautiful and satisfying meal.

 Ingredients:

1 teaspoon extra virgin olive oil

1 medium onion, sliced thin

1 clove garlic, minced

1/8 teaspoon sea salt

3-4 cups water

1 bunch beets, cut into large matchsticks (save the beet greens)

1 carrot, cut into large matchsticks

1/4 head green cabbage, shredded

2 tablespoons freshly squeezed lemon juice

1 tablespoon tamari or soy sauce

Garnish:  1 tablespoon fresh dill

 Directions:

Heat oil in soup pot.  Add onions, garlic, and salt; saute until soft.  Add water, beets, carrot, and cabbage and bring to a boil.  Lower heat and simmer, covered for 10-15 minutes, until vegetables are tender.  Meanwhile, wash beet greens, remove tough stems and cut greens into short, thin strips.  Add beet greens, lemon juice, and tamari to soup; simmer another 3-5 minutes.  Serve at once, garnished with dill.  Makes 4 servings.