Beet soup & family

Hi Everyone! I sure hope you all had a great weekend! I sure did, my Grandma (aka Lola is what my Grandfather called her) was in town so we had the family together at our home for the weekend. Family is so very important to me. The older I become, the more I realize every moment we can spend with them is so valuable. Tomorrow isn’t exactly promised, right? We can never go back in time and undo the things that were or weren’t said. So say ‘I love you’ as much as you can to your loved ones. Never say hurtful things, that you’ll regret later. (Read Ephesians 4:29 and Proverbs 10:19) Always choose the relationship, over your own assumptions.

It brings me the greatest joy, when I can bring a smile to my family’s face. Like when I made this beet soup – they really enjoyed it. Interestingly, my husband tried the vegetable soup, and he loved it. This is very rare, as he isn’t much of a vegetarian.

Nonetheless, its the simple things in life that mean so much! With this in mind, enjoy this healthy recipe and share it with your family. 😉 Made with love.

Toss veggies in extra virgin olive oil, sprinkle salt and bake.

****Recipe below

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Beet Soup Yum

Servings

Ingredients

• 1 1/2 pounds Fresh beets with stalks and leaves
• 2 Liters Water
• 2 Tbsp Raw sugar
• 2 Tbsp olive oil
• 1 Medium Lemon
• Pinch Sea salt
• A pinch of Black pepper
• 1 Medium Sweet potato Diced
• 1 Small Cauliflower l chopped
• 2 Medium carrots chopped
• 4 Medium Radishes Sliced
• 1 Medium cucumber chopped
• Fresh dill
• Parsley
• Vegan sour cream Optional

Servings Ingredients 1 1/2 pounds Fresh beets with stalks and leaves 2 Liters Water 2 Tbsp Raw sugar 2 Tbsp olive oil 1 Medium Lemon Pinch Sea salt A pinch of Black pepper 1 Medium Sweet potato Diced 1 Small Cauliflower l chopped 2 Medium carrots chopped 4 Medium Radishes Sliced 1 Medium cucumber chopped Fresh dill Parsley Vegan sour cream Optional

Instructions

1. Wash the beetroots including the stalks and leaves thoroughly
2. Peel and chop the beet roots into cubes. Chop the stalks and leaves and put into a pot with 2 liters of cold water. Add the lemon juice from the lemon and raw sugar.
3. Bring to a boil, then turn down the heat and simmer for 25 minutes.
4. Toss the remainder of vegetables - the sweet potato, cauliflower, carrots, cucumber and radishes in extra virgin olive oil. Sprinkle with salt and toss. Until completely coated.
5. Preheat the over to 375 degrees and bake the tossed vegetables in a pan for 25 minutes. Leave to cool when done.
6. Add the vegetables to the soup. Serve with parsley and fresh dill.
7. Add vegan sour cream. (Optional)

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