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Have we talked about my obsession with fall? Have we? It’s probably never been worse. I am venturing off to my homeland soon, and nothing is better than Northern Ireland in autumn, nothing. Well maybe fall scented candles.


Or maybe fall lipstick…


Either way, all of these should be enjoyed with a bowl of soup. Recently I talked about doing a 21 errr, 11 (oops) day cleanse. What I figured out relatively quickly is that me, and my body, don’t like restrictions. Moderations, yes. Restrictions, no. I am a pretty healthy eater, and this simply reminded me to stick with that, and live like a free bird! One recipe that I did like, and of course modified to my taste, was the Beet Soup. Here’s the recipe, I hope you enjoy!


Beet Soup

What You’ll Need

  • 1 small onion, chopped
  • 2 tsp grated fresh ginger (use a microplane if you have one)
  • ½ tbsp coconut oil
  • ½ cup fennel, chopped
  • ¾ cup beet, peeled and grated
  • 2 cups vegetable broth
  • 1 bay leaf
  • Pinch of freshly ground black pepper
  • 1/2 teaspoon freshly-squeezed lemon juice
  • sliced avocado (optional)

What To Do

In a saucepan, sauté the onion and the ginger in coconut oil until onion is translucent. This should be a slow process, don’t burn the onion! Add the fennel and cook for a few more minutes. Add the beet, vegetable broth, the remaining ginger, bay leaf and simmer on low for 30 minutes. *this step can be skipped and you can simply enjoy the soup as is, I liked it blended* take an immersion blender and pulse the soup until smooth.

When serving, top with fresh cracked black pepper, a squeeze of lemon and slices of avocado!

Do you like beets? To be honest I hated them until I tried them in a juice cleanse. Mmm, mmm, love stepping out of my food comfort zone.