1 yellow onion, diced
2 cloves garlic, minced
1 large sweet potato*, peeled and cubed
2 medium yellow potatoes*, peeled and cubed
3 medium beets, peeled and shredded
2 carrots*, peeled and shredded
½ head purple cabbage, cored and shredded
1 can kidney beans, cooked, and drained
1 (6oz) can tomato paste
1 (12oz) can diced tomatoes
1 tbsp avocado oil (*can substitute olive)
1 tbsp coconut sugar
½ bunch parsley, chopped
¾ cup water
*rinse and leave unpeeled if organic
1. Fill a large pot halfway with water (about 2.5L), cover and bring to a boil. Add shredded beets and cook until they have lost their colour (about 10 minutes). Add the carrots and potatoes, and cook until tender (about 15-20 minutes). Add the cabbage and can of diced tomatoes.
2. Heat avocado oil in a medium sized skillet. Add onion and cook until translucent. Stir in the tomato paste, kidney beans and water, mix until well combined. Transfer to the pot and stir in.
3. Add minced (raw) garlic to the soup, cover, and turn off heat. Let stand for 5 minutes.
4. Taste, and season with salt, pepper, and coconut sugar.
Alex Comrie, B.Comm, Registered Holistic Nutritionist (R.H.N.) Nutritional Consulting
Read Alex’s blog post about the benefits of this soup!