Ginger Beets Soup
An original recipe created by me!
1 bulb garlic
1 " fresh ginger, peeled and minced
3 celery stalks, chopped
1 onion, minced
6-8 cups water
2 reduced sodium organic vegetable broth cubes
Wash, trim, and dice the beets parsnips and carrots. Toss in a bowl with 1 tbsp olive oil, then arrange in a pan. Trim off the top of a bulb of garlic and drizzle with olive oil. Roast in a 425*F oven for about 40 minutes, or until a fork can easily pierce the vegetables.
In a heavy bottomed stock pot, saute the ginger, celery, and onion until onion is tender. Add the roasted vegetables, water, and vegetable broth and bring to a boil. Once the soup boils, reduce heat to a simmer and cover. Let simmer for 30 minutes, then remove from heat. Once the soup is cool enough to be place in your blender without melting it, blend it in batches, returning the soup to the pot after each batch, until the entire soup has been pureed. Alternatively, you can use a immersion blender right in the stock pot.
Serve this soup with a fresh green salad, and homemade rolls for the perfect supper that all ages will enjoy!
Happy Valentine's Day!