Winter Beet Bliss Soup

We hear so many wonderful things about beets - how it increases your nitric oxide production, enriches your blood, improves your oxygen levels, and our gut bugs love them! Nature gives us these gorgeous bloody beet root and their leaves for a reason. During the winter months we need that enriched blood to maintain a healthy immune system.

2 medium beets roots, chopped

Beet leaves, chopped

3 carrots, sliced

1 apple, chopped

1 small onion, chopped

2 stalks celery, chopped

2 T muun chi Fermented Roots

3 cups vegetable broth

1 cup coconut milk or almond mylk

Salt and pepper to taste

1 T muun chi Golden Turmeric Kvass

½ teaspoon cumin

¼ cup muun chi CoCoFir

Fresh dill or parsley for garnish

Heat  onion, celery and fermented roots with ¼ c water, saute til tender about 5 minutes

Add beets, carrots, and apple. Stir and cook for 2–3 minutes.

Add broth and plant milk- bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender and fragrant.

Blend with an immersion blender or blender until smooth or chunky – your preference.

Stir in kvass.. Season with salt and pepper.

Serve with chopped parsley, dill or pumpkin seeds

This is a modern twist on the beet borscht which often has cabbage and potatoes. Give this a try even if you don’t like beets. You might have a new friend!