Warming, colorful and simply delicious!
The best part of pouring a bowl of this soup is the ritual of loading it up with fun condiments. Experiment with adding some of your favorite flavors. For a more warming soup try adding some ginger, pepper or even chile. Try salting with Braggs, dulse or nutritional yeast. My favorite way to garnish is with sunflower seeds, dulse and if in season, some avocado.
2-3 tablespoons olive oil
2 cups cubed red beets
1 cup sliced carrots
1/4 cup chopped leeks
4 cups vegetable broth
3 cups chopped chard, kale or leafy green of choice
sunflower seeds (optional)
dulse flakes (optional)
In a medium pot, saute beets, carrots and leeks for about 2 minutes. Add vegetable broth and bring to a boil. Reduce heat and simmer until veggies are soft. Remove from heat, stir in leafy greens, salt to taste and serve garnished with sunflower seeds, avocado slices and a scoop of rice if desired.
**Beets are a natural liver cleanser, antioxidant and blood purifier. Also high in potassium, magnesium, fiber, vitamins A, B, C and beta-carotene.**
~The story of simple soup~
I discovered this soup back when I was going to school at Mount Madonna. The kitchen staff offered Simple Soup as an alternative to whatever was on the scheduled menu. Made most of the time with chard and other random veggies in a low salted vegetable broth, it had a mild flavor and was easy to digest. I have added a few more ingredients to help thicken the flavor of the soup, but is still pretty simple.
Blessings and love~