Harness the delicious super power of beets.
Inspired by the folks at the Sea Dandelion Cafe in Honoka’a on Hawaii’s Big Island, this simple and versatile soup may be served cold on a hot summer’s day or warm on a cool winter’s eve. Use organic ingredients wherever possible. Soup may be made more or less spicy to suit your taste.
1/4 medium fresh beet root
2 medium to large heirloom tomatoes
1/2 carrot or a handful of small pre-cut carrots
2 small colored sweet peppers or 1/2 large colored sweet pepper (optional)
handful of cilantro to taste – may substitute with parsley if not a fan of cilantro
a half dozen fresh spinach leaves
1″ peeled ginger root
1 small clove garlic (optional)
1 slice red onion (optional)
fresh ground black pepper (optional)
Add all ingredients to VitaMix. Blend until smooth. If serving cold, you might use refrigerated ingredients and blend with an ice cube. If serving warm, you can heat using the high setting on your VitaMix or simply slightly heat over your stove top in a sauce pan. Garnish with carrot curl or sprig of cilantro and black pepper (optional).
Yields: 2 medium bowls as a meal or 4 small bowls as an appetizer.
Enjoy!
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