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Borscht recipe (vegan, gluten-free)

 

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JOCELYN HAS BEEN FEATURED ON:

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

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