Beet and Vegetable Soup

This vibrant, earthy soup is packed with nourishing vegetables and fresh flavor. Sweet beets simmer with onion, garlic, carrot, celery, leeks, cabbage, and leafy greens in a savory broth, creating a comforting bowl rich in color and nutrients. Finished with lemon juice, tahini, and fresh parsley, it has a bright, creamy depth that balances the natural sweetness of the beets beautifully. High in fiber, antioxidants, and plant-based goodness, this wholesome soup is both grounding and energizing.  4 x 2 cup servings

3 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 celery stalks, chopped
1 carrot, chopped
Approx. 6 cups vegetable soup broth
2 medium beets, peeled and chopped
Beet greens (from beets), chopped or other leafy greens
1/3 cup leeks, chopped
1/3 cup shredded cabbage
1 bay leaves
2 tbsp lemon juice
2 tbsp tahini
1/3 cup fresh parsley
Salt and pepper to taste
Fresh lemon wedges

Saute onions in oil until tender. Add garlic, carrots, celery and sauté for 2 minutes. Add all other ingredients except lemon, tahini, parsley, salt and pepper. Bring to a boil then simmer for about 30 minutes. Add lemon, tahini, parsley, salt and pepper. Simmer on low for 10 mins. Garnish with a squeeze of fresh lemon.