Beet vegetable soup

When the weather gets cool in Florida I jump on the chance to make this simple warm and filling soup.

4 beet bulbs, chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
2 large potatoes, peeled and chopped
Dill, handful minced
1 Tablespoon turmeric
1 Tsp Italian seasoning
1 veg bouillon cube
Fenugreek, sprinkle
Caraway seeds, sprinkle
Celery seeds, sprinkle
Sea salt (add to taste prior to serving)

Heat all spices in some water in a large soup pot. Add all remaining ingredients and enough water go an inch over the ingredients. Cook on medium high for 30 minutes or until potatoes are soft. Stir occasionally.
Add sea salt to taste.

I like adding quinoa or brown rice when serving to make this a complete meal.



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