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Soup fans this one’s for you! Laura’s got not one, but two great recipes . Learn how to make your own veggie stock and then incorporate it into a beautiful, delicious beet soup. Borscht and broth, it’s what’s for dinner. FULL RECIPE BELOW
Borscht
Ingredients:
¼ cup coconut oil
1 ½ lb. beets, washed peeled and chopped
3 leeks, white parts only sliced thinly, washed thoroughly
3 carrots, peeled and chopped
4 cloves garlic, minced
1 tsp. juniper berries
1 tsp. carraway seeds
4 sprigs thyme
¼ cup tomato paste
1 tbls. whole grain dijon mustard
1 can butter beans, rinsed and drained
8-10 cups vegetable stock (Recipe Below)
2 cups shredded red cabbage
¼ cup apple cider vinegar
salt and pepper to taste
Process:
To a large heavy bottom pot, add ¼ cup of coconut oil. Add beets, leeks, carrots, garlic, juniper berries, caraway seeds, thyme, salt and pepper. Saute for 2-4 minutes.
Add mustard and tomato paste, stir well to incorporate w/a wooden spoon, approx. 10-12 minutes.
Add rinsed butter beans and vegetable stock, stir, bring to a boil and reduce heat to a simmer.
Cover and cook for 20-30 minutes.
Add the cabbage and apple cider vinegar and cook for another 2 minutes.
Remove from heat.
Vegetable Stock
Ingredients:
3 onions
4 cloves garlic
2 leeks
1 fennel
4 tomatoes
3 large carrots
1 small celery bunch
1 small bunch thyme
1 small bunch parsley
1 tbls. peppercorns
salt
Process:
To a large heavy bottom stock pot, add all the vegetables.
Bring to a boil then reduce heat to a simmer.
Cook for at least 45 minutes, then strain into a clean container.
Eric Slatkin, Director
Emily Mraz, Producer
Joanna Gryfe, Associate Producer
Jacob Metiva, Editor
Ramy Romany, Camera
Chris Low, Camera
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Recipes by: Laura Miller
For more info on Laura visit:
http://www.imlauramiller.com
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