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.
  2. Add beets, leeks, carrots, garlic, juniper berries, caraway seeds, thyme, salt and pepper. Saute for 2-4 minutes.
  3. Add mustard and tomato paste, stir well to incorporate w/a wooden spoon, approx. 10-12 minutes.
  4. Add rinsed butter beans and vegetable stock, stir, bring to a boil and reduce heat to a simmer.
  5. Cover and cook for 20-30 minutes.
  6. Add the cabbage and apple cider vinegar and cook for another 2 minutes.
  7. Remove from heat.