This beautiful and hearty soup, with it's gorgeous deep "beet red" color, is a holiday table show-stopper! The recipe comes to us from iGnite leader (and vegan authority) Alli Phillips. Alli credits her husband David for refining the recipe originally passed along to them from their friend, Brenton Johnson, founder and master farmer of Austin's largest producer of organic veggies, Johnson's Backyard Garden.
Ingredients:
8c water or veggie broth
3-4 beets
2 carrots
3-4 tomatoes
1 onion
a bunch of parsley, chopped
3-5 potatoes
1/2 - 1 cabbage (white)
2 - 3 leeks
sour cream (optional)
fresh dill, chopped
salt & pepper to season
Preparation:
Cut all veggies into bite-size pieces. Sautee onions in a big pot. Add beets and carrots and cook for a few minutes before adding broth and tomatoes. Let the soup simmer for 20 minutes. Add potatoes, cabbage and leeks and let simmer for another 20 minutes. Add the parsley a few at the very end. Add salt and pepper to taste. Serve with a spoonful of sour cream (optional) and freshly chopped dill.