Beet soup

Inspiration

Turn up the BEET with this amazing soup! Topped with toasted pumpkin seeds, cilantro, and fresh cracked salt and pepper -- delicious and up-BEET in color! Haley, Market regular, cooked an un-BEET-able lunch with a DOWNSHIFTOLOGY recipe.

Ingredients

• 2 tbsp avocado or olive oil

• 1 yellow onion

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, peeled and finely chopped

• salt and pepper, to taste

• 3 large beets, peeled and diced (or 4 beets, if smaller)

• 1 medium parsnip, peeled and diced (approx 1 cup)

• 4 cups vegetable broth, or more for desired texture

Method

1. Cook the onion in a large stock pan over medium high heat with avocado oil for about 3-4 minutes.

2. Add the garlic, ginger, cumin, sage, nutmeg, chipotle powder, cinnamon, salt and pepper and cook for 1-2 additional minutes.

3. Add the diced beets, sweet potato, and vegetable broth into the pot. Turn the heat to high and bring it to a boil. Then, reduce the heat to low, cover the pot and let it simmer for about 15-20 minutes or until the beet is fork tender.

4. Transfer the soup into a high powered blender and blend for one minute, until it’s smooth and creamy.

5. Garnish with pumpkin seeds, cilantro, and fresh cracked pepper and salt. Serve!

---