Ginger Beet Soup

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!