Soup fans, this one's for you! Laura's got not one, but two great recipes. Learn how to make your own veggie stock and then incorporate it into a beautiful, delicious beet soup.
1/4 cup coconut oil
1 1/2 pounds beets, washed peeled and chopped
3 leeks, white parts only sliced thinly, washed thoroughly
3 carrots, peeled and chopped
4 cloves garlic, minced
1 teaspoon juniper berries
1 teaspoon carraway seeds
4 sprigs thyme
1/4 cup tomato paste
1 tablespoons whole grain dijon mustard
1 can butter beans, rinsed and drained
8-10 cups vegetable stock (Recipe Below)
2 cups shredded red cabbage
1/4 cup apple cider vinegar
Salt and pepper to taste
To a large heavy bottom pot, add 1/4 cup of coconut oil. Add beets, leeks, carrots, garlic, juniper berries, caraway seeds, thyme, salt and pepper. Saute for 2-4 minutes.
Add mustard and tomato paste, stir well to incorporate w/a wooden spoon, approx. 10-12 minutes.
Add rinsed butter beans and vegetable stock, stir, bring to a boil and reduce heat to a simmer.
Cover and cook for 20-30 minutes.
Add the cabbage and apple cider vinegar and cook for another 2 minutes.
Remove from heat.
4 cloves garlic
3 large carrots
1 small celery bunch
1 small bunch thyme
1 small bunch parsley
1 tablespoons peppercorns
To a large heavy bottom stock pot, add all the vegetables.
Bring to a boil then reduce heat to a simmer.
Cook for at least 45 minutes, then strain into a clean container.