HERBED BEET SOUP

2 servings, 30 minutes

INGREDIENTS

• 1 large beet, peeled & quartered

• 2-3 celery stalks, quartered

• 1/2 cup carrots, quartered

• 3 bay leaves

• 3 cups water/ veggie broth

• 1/2 cup fresh basil leaves

• 1/2 cup fresh rosemary leaves

• Juice of 1 medium lemon

• Pinch asafoetida powder

• 1/2-1 tsp salt Pinch black pepper

DIRECTIONS

1. Add water, bay leaves and veggies to a medium pot, bring to a boil, then reduce to a simmer. Cover and heat until veggies are soft (about 20 minutes).

2. Add rosemary and basil leaves to pot with veggies & water for the last 5 minutes of cooking, cover.

3. Add everything to a blender with salt, pepper, asafoetida, and lemon juice. Blend until smooth.

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Notes

• Pittas don't do great with too many beets, so use in moderation if pitta. BUT, you can use this recipe if you are a pitta who is going through a period of constipation.

• This is not only a soup - it can be a pasta sauce...a "no-mato sauce" for anyone who is trying to stay nightshade free.

• Serve with a cooked whole grain, your choice of meat (turkey, chicken, or fish), with freshly made paneer, cooked tofu, cooked mung beans, sprouted mung beans, steamed kale, and/or a flatbread.