Recently all I’ve wanted to eat is soups, so we’ve been experimenting with nourishing vegetable soups of all kinds. This borscht recipe is my favourite so far – the kids love the colour of it, and the beets and purple cabbage are wonderfully blood-building from a TCM perspective. I feel great when I eat this soup!
Prep time: 30 minutes (+ 30 minutes cook time)
Yield: 10 servings
Ingredients:
- 3 Tbsp coconut oil
- 3/4 lb potatoes, cubed
- 1 large onion, diced
- 1/2 head purple cabbage, chopped
- 8 cups vegetable broth
- 6 beets, peeled and diced
- 1 large can of chopped/stewed tomatoes
- 1 Tbsp lemon juice
- fresh parsley (garnish)
Directions
- in a large soup pot, melt coconut oil
- add potatoes, onion and cabbage – sauté until softened
- add veggie broth, beets and stewed tomatoes
- bring to a boil, then reduce to a simmer for 30 minutes until tender
- add lemon juice
- blend with a hand blender until desired consistency
- serve warm or cold, garnished with parsley