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This soup is full of vitamins like A, C, K, magnesium, iron, potassium. I created this recipe to alchemize the whole body simply from the inside out.
Makes for 4 servings (Recipe is Non-Inflammatory)
Ingredients organic and local
● 1 small red beet
● 1 small sweet potato
● 3 medium sized carrots
● Half a red onion
● 3 medium sized Swiss Chard leaves with stems removed and rough chop
● Half of small juicy lemon, 1 tsp ghee
● Digestive spices: 1/4 tsp cumin powder or seeds and 1/4 tsp fresh ginger chopped. Salt and Pepper to taste. Sesame seeds optional.
Method
Peel and rough chop the first four ingredients. Toss in a bowl with 1 tsp ghee, mineral salt and fresh pepper to taste. Transfer the mixture to an oven tray and roast on temp 350-375 for 20 mins. I prefer closer to al dente.
While roasting is in process, pour 1/2 cup water into a pot over stove top and bring to first boil. Shut off the heat. Then add the ginger, cumin and swiss chard for quick five seconds (color should remain vibrant). Squeeze the lemon on top. Transfer on to a plate and leave the water in the pot for next step.
Take the roasted vegetables, spiced swiss chard, along with the water and add all to an upright blender. Blend to a smooth consistency. The color will vary from velvety red to deep maroon depending on the natural color of the vegetables and length of cooking time.
Pour it into a glass mason jar to store. I like to sprinkle sesame seeds on top! Try it and let me know how you liked it in the comments.
Enjoy!
