Beet Soup

 

 



Most people, when they think of beets they think yuck! But me? I'm a beet lover, not only because of the flavour but also because of the numerous healthy benefits beets provide. These vegetables contain magnesium, calcium, iron, phosphorus and folic acid, guard against cancer, and can help the body protect itself from heart disease... there are numerous other healthy benefits so google them if you are interested.

Since I am such a beet lover I wanted to share with you this beet soup. It is inspired by Uncle who made it one evening and after the first bite I was hooked. I immediately asked for the recipe.

The ingredients in this dish are simple and the health properties are endless. This soup is vegetarian, vegan and gluten free so it is suitable to everyone!

Ingredients:

6 cups vegetable broth

2 beets, shredded

1 onion, shredded

2 carrots, shredded

3 cloves of garlic, minced

salt & pepper to taste

Gluten Free Tomato & Roasted Pepper Soup

This Tomato and Roasted Pepper soup is still my homemade soup to date. I have been making this soup for a couple years now and it is always a success! It uses a limited number of ingredients that are not only easy to find but healthy as well. I love serving this soup with some brown rice, I have craved this for three days straight now. I can't wait to cozy up on the couch with another bowl of this and enjoy a few episodes of Breaking Bad, I hope you enjoy it!

Ingredients: 

2 Tbsp. coconut oil

3/4 cup chopped onion

one can ( 796 mL) can crushed tomatoes

1 cup roasted red pepper, diced

1/4 basil, finely chopper

1/2 tsp. salt

2 cups chicken/ vegetable stock

1/2 cup quinoa flour

1. Melt the coconut oil in a medium saucepan. Saute the onion under tender ( 8 mins). Add the tomato, red pepper, and salt.

2. In a separate bowl whisk together the stock and quinoa flour. Slowly, add the mixture to the sauce pan. Bring to a boil. 

3. Once it is boiling, remove from heat and puree with a hand blender or a regular blender. 

4. Put back on heat and allow to simmer on low for about 30 mins. 

Roasted Butternut Squash Soup

Roasted Butternut Squash soup is one of my favourite soups to enjoy in the fall. I have been eating it for years and never get sick of this simple, clean recipe. It has a creamy texture and a sweet taste without including any unhealthy ingredients... its just vegetables and lentils! So if you're looking for the perfect fall soup, this one should be right up your alley. 

What You'll Need: 

3 large carrots ( peeled and chopped)

1 onion ( chopped) 

4 cloves of garlic ( chopped in half)

1 butternut squash ( peeled and chopped) 

half a sweet potato ( peeled and chopped) 

1 red pepper ( chopped) 

3 tbsp. olive oil 

salt and pepper 

chicken/ vegetable broth ( enough to produce 8 cups) 

1 cup red lentils

1. Take your peeled and chopped vegetables, and garlic, place in a roasting pan. Drizzle with olive oil, season with salt and pepper, allow to broil until soft (approx. 40 mins) 

2. While the vegetables are broiling combine 8 cups of chicken/vegetable broth  and 1 cup red lentils in a large pot. Do not turn on yet. 

3. When vegetables are almost done turn on soup pot and bring to a boil. Add vegetables and cook for 45 minutes. 

4. Blend soup together using either a blender, hand held blender ( which is what I use) or a food processor, until creamy.