July 26, 2019

Please reload

Recent Posts

Week 11, 2019 Main Season CSA

August 20, 2019

1/7
Please reload

Featured Posts

Ginger Beet Soup

August 3, 2017

  • 1 cup onion, diced

  • 2 Tablespoons butter or Earth Balance for vegan version

  • 2 cups cooked, peeled, drained and sliced beets ( roasted or boiled)

  • 1 cup veggie broth

  • juice from one lemon

  • 1-2 tablespoons grated ginger

  • 1/2  cup milk (rice, cashew or almond for vegan version)

 

In a soup pan, slowly sauté the onions in the butter until they are tender.  Add the cooked beets, veggie broth, and ginger and simmer all until hot.  Remove from the heat and add the milk and lemon juice.   Mash a bit with a potato masher and then blend with a stick blender until smooth and creamy or blend in a blender.  

Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags