4 small red beets (small beets are the sweetest)
pure water (I use about 3/4 of a gallon)
1 vegan bouillon cube – (I use the Rapunzel Brand, with sea salt)
4 small yellow potatoes
1 small leek
1 whole celery
3 oz. tomato puree
1 bunch parsley
1 salt free vegan bouillon cube
1/4 green cabbage
vegan sour cream
Fill large soup pot with water 3/4 full. Boil water.
Remove beet from stem, cut top and bottom, wash and peel.
Boil beet in water for 8-10 min. Remove beet and allow to cool. (The water should be a deep color and the beet should have not lost too much color. The beet should feel just a little bit softer than raw, yet still firm.) Cook on medium heat.
Add bouillon cube and tomato puree to beet broth.
Wash, peel and cube potatoes. If organic you can leave the skin on. Add to soup. Stir.
Wash veggies & peel the carrots. Slice evenly and in equal proportions the leek, carrots & celery (remove the bottom and leaves). And add to broth, continue to cook on medium heat. Add to soup and stir. (the objective to get equal amounts of each vegetable in like size pieces)
Dice a handful of parsley add to soup and stir.
Optional: Cut cabbage in half and slice with Chef’s knife or bread knife thin shreds. Use 1/4 of the cabbage. Add to soup
Cut 1-2 cooked beets into long pieces and add to soup. Cook for a 2 more minutes and remove from heat.
The remaining beets can be used in other dishes or eaten as is. Be sure to add the cook beets at the end of soup so they keep the color.
Serve hot or cold.
Note – the only salt added was in the bouillon, and tomato paste, salt to your liking.
For a more traditional dish add a spoon-full of vegan sour cream, I use Follow Your Heart.
If fasting I will remove some beet broth (before adding the bouillon) and set aside to drink when I need something warm and some energy, or I will use no-salt bouillon and drink just the liquid from the soup.