CREAMY CABBAGE, CARROT, AND GOLDEN BEET SOUP

This deliciously nutritious soup was purely accidental. I had prepped a bunch of vegetables for a new golden beet coleslaw recipe I was working on. I had a new food processor and the grate on the carrots and beets was too fine, so the coleslaw was just a big pile of mush.  I won’t be doing that again, yes size matters, at least in coleslaw. I had a bag of the prepped veggies left so I decided to try to make a soup, this recipe was the result. The portions on the veggies I don’t think matter much this is a rough guide. Also, I call for grated vegetables, but I think you could chop them up in 1” chunks or smaller, all that matters is that they all cook through and will blend up to a nice smooth consistency.

CREAMY CABBBAGE, CARROT, AND GOLDEN BEET SOUP

INGREDIENTS

4 carrots, peeled and grated (or cut into 1” chunks)

1 head of cabbage rough chopped

4 golden beets, peeled and grated (or cut into chunks)

1 tablespoon Extra virgin olive oil

2 shallots, rough chopped and sautéed in olive oil until translucent (you can sub regular onions)

32 ounces of vegetable broth

1 cup oat milk or any alternative milk (unsweetened)

salt to taste

pepper to taste

optional: try pumpkin seeds as a garnish to add a little crunch.

INSTRUCTIONS

1. Add the veggies including the sauteed shallots and broth to a large stock pot, add water or extra broth if the stock doesn’t cover them.

2. Simmer on medium to low heat until the vegetables are soft and cooked.

3. use either an immersion blender or good kitchen blender to puree the vegetables and broth, add Oat milk as needed too thin it to the consistency of your liking.

cabbage

INSTRUCTIONS

1. Add the veggies including the sauteed shallots and broth to a large stock pot, add water or extra broth if the stock doesn’t cover them.

2. Simmer on medium to low heat until the vegetables are soft and cooked.

3. use either an immersion blender or good kitchen blender to puree the vegetables and broth, add Oat milk as needed to thin it to the consistency of your liking.

4. season with salt and pepper to taste.

Optional: Garnish with pumpkin seeds for a nice crunch.

veggies from coleslaw experiment

I hope that you will love this happy accident as much as I do.

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Thanks for following along,

Colleen

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