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Ginger Beet Soup

  • Writer: Katie Hallberg
    Katie Hallberg
  • Feb 26, 2021
  • 1 min read

This gf, vegan beautiful Ginger Beet Soup just screams SPRING! The color and the bright, fresh flavors just come alive in the most fabulous soup melody!


Ingredients​:

● 1 large or 2 small beets. You’re using all of it! Greens, stalks, and root.

● 1 white onion, diced

● 2 large carrots, peeled and chopped

● 2 cloves garlic, minced

● 2” piece of ginger root, peeled and minced

● 2 quarts organic vegetable broth (one quart is 32 oz)

● 2 cups cooked brown rice

● 2 tbsp olive oil

● 1 tbsp sage (optional, but so good! Fresh or dried is OK)

● Salt and pepper


Directions

  1. Cut beet root from stalks, and stalks from the greens. Set greens aside.

  2. Rinse the stalks. Rinse and peel the root. Cut both into 3⁄4” pieces.

  3. Place in stock pot with olive oil over medium-low heat.

  4. Dice onions, carrots, ginger and garlic and place in stockpot. Cook until soft.

  5. Once vegetables are soft, add vegetable stock.

  6. Bring to a boil and leave for 5 minutes.

  7. Reduce to a simmer and add rice.

  8. While soup is simmering, rinse and chop beet greens.

  9. Add beet greens and sage, let simmer for an additional 5 minutes.

  10. Salt and pepper to taste.

  11. Garnish with sesame seeds, parsley and more zested ginger, if you want to be fancy.

  12. Enjoy!


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