from 1 vote
Heart Healthy Soup
beets, carrot, sweet potato
large cloves of garlic
piece of peeled turmeric root
large sage leaves
A few sprigs of thyme
hard stems removed
large sweet potatoes
peeled and cubed (*feel free to use butternut squash in addition to, or instead of other vegetables)
peeled and sliced
large golden beet
peeled and cubed (*you can also use a regular beet. It will give the soup a beautiful crimson color)
Saute in a little coconut oil or ghee: garlic, tumeric root, sage leaves and thyme
Cook for 2 minutes
Add: sweet potatoes, carrots and golden beet.
Cook for two minutes stirring to coat the vegetables with all the herbs.
Add water to cover or use broth for more flavor.
Add salt and pepper to taste.
Cover, bring to a boil and cook on low for 20-30 minutes, until all the vegetables are soft.
Serve with crumbled goat cheese and fresh chopped cilantro.
Photograph by Rachel Kieffer © All rights reserved.
Heart Healthy Soup | https://elementsforahealthierlife.com/heart-healthy-soup/