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    Hot Mustard Potato Salad
    Spicy Agua Fresca

    Spring Beet Soup


    Preheat oven to 375F.

    Clean the beets, drizzle with olive oil and salt & pepper. Wrap in tin foil and roast for 1-1.5 hrs until they are fork tender. Roughly chop 2 beets and set aside. Slice the 3rd beet for garnish.

    In a pan, heat 3 tablespoons of olive oil over medium-high heat until shimmery. Add in onion powder, garlic powder, leeks, celery, and carrots. Cook for 3 minutes.

    Add in the potatoes, cabbage, the 2 chopped beets, and apple cider vinegar. Season with salt and pepper.

    Pour 2 cups of the stock into the veggie mixture, bring to a simmer, and then turn the heat down to medium. Simmer until veggies are cooked through.

    In a blender, pour in 1 cup of stock and then carefully spoon in the veggie mixture. Blend until smooth. For a silkier texture, pour through a fine meshed strainer.

    Garnish with a dollop of creme fraiche, micro greens, a drizzle of olive oil, the remaining chopped beet, and a heap of the crispy chopped onion for crunch. Enjoy!