Cruciferous Beet Soup

This is a soup that I made by accident when I was trying to create a soup for a friend who was healing from minor surgery. I had sold out of our 'Cheesy' Broccoli Soup at the shop the other day. I ran out the ingredients I needed to make another pot, so I had to improvise. The result may have been my most delicious soup yet. When people tasted this bright red soup, they loved it!

1 T avocado oil

1 c each of chopped celery, onion, carrots, broccoli stalks and 4 cloves garlic

1 sprig fresh rosemary

Sauté for a few minutes til fragrant.

Add 1 c veggie broth to make a thick veggie slush

In a blender put

1 c of the sautéed veggies

1 cup white cannellini beans, salt, pepper and thyme.

1 chopped medium size beet

1 c chopped yellow pepper

1 c chopped orange pepper

3/4 c nutritional yeast

1 c CoCoFir

Return this mixture to the pot of veggie slush. Add

3 c veggie broth

2 c broccoli or cauliflower florets and stalk slices

1 c carrot slices or chunks

Let simmer for another 20 minutes til the cruciferous veggies are tender. This soup may scare people who don't like beets, because it does come out a bright pink, but everyone who tasted it, loved it. Enjoy and know you're blood and gut will be thanking you. If you have to time to bring it to a friend, I'm fairly certain they will be wanting more. Enjoy!