Golden Beet - Carrot Soup
To make this soup vegetarian; substitute chicken broth with vegetable broth.
·4 cups chicken broth
·1 tbsp. olive oil
·2 large carrots, peeled & sliced
·2 stalks celery, sliced
·1 small onion, chopped
·3 golden beets, sliced
·2 cups chopped greens (kale, chard, spinach)
·2 cloves garlic, crushed
·½ tsp. dried, ground sage
·salt & pepper, to taste
·½ tsp. turmeric
How to Make Golden Beet - Carrot Soup
- In a large soup pot or Dutch oven, sauté the onions, crushed garlic, celery, carrots and golden beets in 1 tablespoon of olive oil. Sprinkle in the seasonings and stir to coat the vegetables.
- When onions have cooked enough to give them a clear appearance, pour in about ½ cup water and simmer until carrots and beets are tender.
- When vegetables are finished cooking, layer the mixed greens on top of vegetables cover and continue to simmer for about three minutes.
- Pour chicken broth over the greens and stir. Heat thoroughly and season to taste with salt and pepper.