Happy Monday, I hope you had a great weekend! I had a fairly mellow one in-between shuffling the kids around to hockey games and Nutcracker rehearsals. Everyone is finally on the mend here after being taken down one by one with colds and fevers, etc. ‘Tis the season! I narrowly escaped the sick bug, as last week I did wake up one day feeling a little off. That night I decided to whip up a batch of my favorite Beet Soup after getting some beautiful organic beets from our Community Supported Agriculture (CSA) program. I have dubbed the recipe Kick the Sick Beet Soup as it contains powerful antioxidants and seems to fend off oncoming illness! It is colorful and flavorful too, not to mention super easy to make. I love to make a big batch of it, then have a cup of it everyday with my lunch or as a mid-afternoon snack.


  • 5 to 6 Large Beets with Greens
  • 4 small Potatoes, peeled and cut into 1 inch cubes
  • 2 Tbsp Coconut Oil
  • 3 Celery Stalks with leaves, chopped
  • 1 Vidalia Onion, diced
  • 3 Garlic Cloves, finely chopped
  • 2 Tbsp Lemon Juice
  • 6 Cups of Water
  • 1/2 Cup Apple Cider Vinegar
  • 2 Sprigs Fresh Rosemary
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