Warming beet & potato soup for fall
This recipe can be varied just as you like it. You can swap any ingredient and add anything you love, make it thinner or thicker or use different seasoning. Here is what we used:
Recipe (approx. 5 portions)
- 10 carrots
- 5 small potatoes
- 5 polka beets/Chioggia beets
- 2 white beets
- 1 chili
- 1 leek
- Himalaya salt
Chop all the ingredients and add them in a large pot. Let them boil and then simmer for about 20 minutes, or until you feel the veggies are soft enough to go into the food processor. Remove some of the water for a thicker soup (save this and use it for amazing vegetable broth!), and run in the food processor or use a hand mixer.
Garnish with nutritional yeast – it’s so so so good & healthy.