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
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