Vegetarian Beet Carrot Ginger Soup Recipe

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Here is a great winter soup, warming and grounding, it has a borscht-like colour. The combination of beta carotene and betain, along with ginger, helps ward off colds and 'flu.

Garden Beets 1.jpg

1 bunch garden beets, washed and cubed
2 carrots, sliced
3 cloves garlic, chopped
1 Tbsp olive oil
2" piece of ginger, finely chopped
6 cups boiling water or vegetable broth
1 can red kidney beans
2 Tbsp balsamic vinegar
Fresh dill, finely chopped
Salt and pepper

Heat oil in heavy bottomed pan, add garlic and ginger and cook until browned. Now add beets and carrots, cook for 5 minutes and add boiling water or stock. Cook until vegetables are fork tender. Process in blender or food processor. Now add the kidney beans, vinegar, salt and pepper and cook a few more minutes to combine flavours. Garnish with dill and if desired add a dollop of yogurt.

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This page contains a single entry by Alakananda Ma published on December 7, 2010 10:48 PM.

Vegetarian Borscht Recipe was the previous entry in this blog.

Pumpkin and Bean Soup: Ayurvedic Mediterranean Diet is the next entry in this blog.

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