Beet Sweet Potato Soup

Beet Sweet Potato Soup

4 cups water
1 can (2 cups) vegetable broth, low sodium
4 cups carrot juice
1 cup celery juice
3 beets, with beet greens (If you can’t get beet greens, use one bunch spinach.)
2 medium onions
3-4 medium-sized sweet potatoes or yams, peeled and diced
2 Tbsp. VegeBase (veg. broth mix)

Put water, broth, VegeBase, carrot and celery juice in a pot and simmer. Grate beets and onions with food processor and add to the pot. Then add the bite-sized pieces of sweet potato and the sliced greens. Cook on low heat for one hour. Blend half the soup, leaving some chunky parts, so it becomes creamy, yet hearty.

Source: Dr. Fuhrman’s Nov. 2003 newsletter
from the Eat-2-Live archives

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