Our Recipe Collection

INGREDIENTS (serves 4)

• 3 medium organic red beets
• 5 medium organic carrots
• 1 medium organic onion
• 1 tbsp organic ginger root
• 1 large organic garlic clove
• 1 tbsp organic coconut oil
• 6 cups organic vegetable stock (*see below for vegetable stock recipe)
• ¾ tsp Himalayan/Celtic sea salt
• pepper to taste

DIRECTIONS

• Wash the vegetables and chop into cubes.
• Finely chop onions, and garlic.
• Grate ginger.
• In a large pot heat the coconut oil, add onions and satay until transparent.  Add the ginger, carrots and beats and continue to cook for 5 minutes.
• Add stock to the vegetables. If using vegetable bouillon, follow the directions on the label- dissolve into hot water.
• Add salt and pepper.
• Simmer the soup until the root vegetables are tender. Puree with a handheld blender, or regular blender. 
• Serve hot.

INGREDIENTS FOR VEGETABLE STOCK

• 1 organic onion
• 2 organic carrots
• 3 pieces organic celery
• 2 cloves organic garlic
• 1 bay leaf
• 1 tsp dried organic thyme
• 1 tsp dried organic rosemary
• 1 tbsp Himalayan Sea salt
• 1 tbsp organic coconut oil
• 12 cups water

DIRECTIONS FOR VEGETABLE STOCK

• In a large pot heat the coconut oil.
• Satay the onions until translucent, add the other vegetables and stir.
• Add the spices and water. Bring to a boil, and then simmer for 45 minutes.
• When the vegetables are soft, remove the bay leaf and blend the broth.
• Use as needed.