A perfect seasonal food for the fall and winter time, Root Soup gives the benefit of many antioxidant-rich veggies, alongside the heartiness of beans and soothing warmth of spices.
- 1 medium beet
- 1 medium turnip
- 1 medium red radish
- 2 medium carrots
- 1.5 quart vegetable broth
- 1 can of organic Red kidney beans
- 1/2 tsp. each of ginger powder, turmeric, cumin powder, tarragon (or use your favorite Curry powder)
- Salt and black pepper to taste
Start broth on medium heat. Meanwhile, wash and chop vegetables. Add veggies and spices. Bring to boil and cover. Add kidney beans and continue boiling on medium heat for 15 minutes. Add salt and pepper to taste. Serve warm. Optional cooking method is to combine all ingredients in a slow cooker and cook on medium for 4-6 hours.