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Laura Miller

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


  1. 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.

  2. Add mustard and tomato paste, stir well to incorporate w/a wooden spoon, approx. 10-12 minutes.

  3. Add rinsed butter beans and vegetable stock, stir, bring to a boil and reduce heat to a simmer.

  4. Cover and cook for 20-30 minutes.

  5. Add the cabbage and apple cider vinegar and cook for another 2 minutes.

  6. Remove from heat.


Vegetable Stock


  • 3 onions

  • 4 cloves garlic

  • 2 leeks

  • 1 fennel

  • 4 tomatoes

  • 3 large carrots

  • 1 small celery bunch

  • 1 small bunch thyme

  • 1 small bunch parsley

  • 1 tablespoons peppercorns

  • Salt


  1. To a large heavy bottom stock pot, add all the vegetables.

  2. Bring to a boil then reduce heat to a simmer.

  3. Cook for at least 45 minutes, then strain into a clean container.

Vegetable Stock




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Borscht sounds pretty old-world, but it's got a lot of ingredients that are very trendy in the health food world right now. If you're getting caught up with the name, just call it beet soup. Let's go make it. This is veggie stock. Is it hard to make, Laura? No it's not. Basically, you just take your veggie scraps from throughout the week, put 'em in a pot, boil 'em up and strain them. And then you have delicious veggie stock that you can use it pretty much anything, including some delicious borscht. So the first thing we're gonna do is saute a bunch of stuff. So I'm gonna get my stove on. This one's not raw. But it's vegan and it's gluten-free. I like using coconut oil because it does really well at a high heat. So we're gonna start off by chopping up some leeks. We're really just gonna use the white part from here to here. So I'm kinda treating leeks like onions. I'm putting them on first with my garlic. Flavor-wise, they're just a little bit lighter, softer, and they're really good texture-wise in the soup. I'm using three which will be perfect. They cook down a lot. Okay. Our pot's looking nice and hot, the coconut oil's good and melted. No leeks in here. Let's add some. And I'm also going to add in my finely-chopped garlic and give it a nice little stir. So now that these are sauteing, I'm gonna chop up my carrots. I'm just doing these in little kind of dime shapes, try to get them all pretty much the same size so they cook evenly. I'm also gonna chop up my beets, which are already peeled. Just gonna do a little dice. I like to do these last 'cause they usually stain everything. Borscht would be nothing without beets. That should be good. So we're gonna add our carrots and we're gonna drop the beets. Into the pot. Give it a little stir. And now is a good time to put in some thyme, just in time. It's very musical soup. It's already smelling great. And now just a pinch of salt and pepper. Let's give this another stir. So these guys still have little ways to go. Beets take a while to soften up. So don't freak out about that. They're gonna take a minute. Or 20. Okay, so I'm gonna add some spices. These are juniper berries, which are kind of a classic borscht spice. You often see juniper berries in sauerkraut, things that are pickled as well as caraway seeds, also a very babushka spice. And now we have a bit of tomato paste, which is gonna act as a great thickener and add some more flavor. And also some Dijon mustard. I don't it to dry out too much at this point, so I'm gonna add just a little bit of vegetable stock. You don't have to make your own vegetable stock. You could buy store bought, or you could just use water, really, but it's super easy and it adds a lot of flavor. So just take stock of that tip. Okay, so this has been going for about 10 minutes, now we're gonna add a few more things in. Starting with our butter beans. And just FYI, these beans are already cooked. You can use canned if you're in a pinch. And we're also gonna shred some cabbage. I'm using red of purple cabbage. Just gonna shred it really thin and get it in there. This is great because it goes along with the rest of the really deep bright colors. Just about half a cup. Okay, we're getting all this mixed together. Everything is turning bright red already and now I'm just gonna add the rest of my stock in. Up until this point, we've kind of just been sauteing all the vegetables. Now we're turning it in to an actual soup. So this has been going for about 20 minutes. You can see that the liquid has really cooked down a ton, the flavors are more concentrated. So lastly, we are going to add apple cider vinegar. It has kind of these active enzymes, which help you digest, which is gonna be really helpful because you're eating beets and cabbage and other things that you might need help digesting. So we're putting that in last. Give it a stir, and that's it. We're good to go. Let plate this up. Let's just ladle it up. Make sure you get all those nice veggies. Sometimes they kind of sink to the bottom. All right, delish. Mmm. Can't beat that.