Recipe by Doug DiPasquale, Holistic Nutritionist
This soup has a delicious natural sweetness that is heightened by the subtle sweet aroma of star anise and fennel seed. Beets are incredibly nutrient dense and have been found to contain anti-cancer properties. They are rich in vitamin C, B vitamins, many minerals and carotenes. These nutrients are increased when we include the beet greens. Adding the greens to this soup rounds out its flavour by adding an earthy quality to the heady sweetness, as well as increasing its healthful properties.
Directions for: Purple Velvet - Carrot Beet Soup
Ingredients
1 large beets with greens, scrubbed and chopped, greens reserved and chopped
2 medium carrots (unpeeled), chopped
2 cooking onions, chopped
2 stalks celery, chopped
2 clove garlic, peeled and halved
2 piece dried star anise
1 tsp ground fennel seed
2 Tbsp organic coconut oil
Unrefined sea salt to taste
Fresh cracked black pepper to taste
Enough filtered water to cover
Directions
1. Heat a 10L pot on the stove top on medium-high heat. Once hot add coconut oil and melt it so that it covers the bottom of the pot. Add onions and celery, stirring frequently.
2. When vegetables have begun to brown (about 5 minutes) add garlic, carrot (unpeeled), beet, beet greens, unrefined sea salt and pepper. Add enough water so that the vegetables are just covered. Bring to a boil, stirring occasionally and skim off any foam that accumulates on the surface.
3. Once boiled, turn the pot down to a simmer (low heat). Add star anise and ground fennel. Allow to simmer for forty minutes or so, stirring and checking the doneness of the beet and carrot every so often. When beets are soft enough to be easily cut with a spoon remove pot from heat. Remove star anise pieces.
4. Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary. Add more unrefined sea salt if needed.
See more: Vegetarian, Soup, Vegetables, North American