Serves 4 as a starter
4 medium beets, peeled and chopped
2 large carrots, peeled and chopped
1 large brown onion, peeled and chopped
3 stalks celery, sliced
1 small sweet potato, diced
1 tablespoon olive oil
5 cups vegetable stock or home made bone broth
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt and pepper, to taste
Heat oil in a large saucepan over medium heat. Add the onion and sauté until softened. Add all remaining vegetables and cook while stirring for 2 minutes.
Add all remaining ingredients, turn down the heat, cover the pot and simmer until all the vegetables are soft.
Process the soup until smooth and serve.
The post Beet and carrot soup appeared first on Liver Doctor.