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This time of the year the garden is full of fresh vegetables. I love to get a head start on canning the summer’s harvest so I don't get caught having to cook non-stop for weeks! This borscht has a yummy citrus twist, but the flavors are amazing together. I like to make this soup in larger batches and set some aside for quick lunches or dinners. I hope you enjoy!
Summer Harvest Borscht
Ingredients
- 6 cups beets roughly chopped
- 3 cups potatoes roughly chopped
- 2 medium onions
- 3 garlic cloves
- 3 limes
- 1/2 cup fresh parsley chopped
- Himalayan salt to taste
Instructions
- In a large pot add the beets, potatoes, onion and garlic. Cover the veggies with water or a broth of your choice. Bring to a boil, then reduce heat and simmer for about 30-35 minutes. Let cool slightly.
- Using your blender add batches of the soup and pulse. I do some smooth and then some chunky to create a nice texture. Pour back into the pot after you have blended each batch until you’re happy with the consistency.
- Next add the juice of 3 limes, chopped parsley and Himalayan salt. Stir together and warm to desired temperature.
Notes
Nutrition
Tara Abram is a designer, photographer, advocate for wellness and lifestyle coach. She is passionate about helping busy and overwhelmed moms that are wanting to transition themselves and their family's to a more holistic way of living and design a beautiful healthy lifestyle. She focuses on the areas of mind, body, and the environment that surrounds you. Learn more at www.juicylivingbydesign.com.
This recipe appeared in the October/November 2017 issue of Elements For A Healthier Life Magazine on page 45; recipe and photograph by Tarah Abram.
“The kitchen is where friends and family come together for good food and conversations that nourish the soul.” ~ CK Kochis
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