Name: Beet, Potato, and Leek Soup
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp avocado oil; 2 leeks, chopped; 1 small onion, chopped; 4 cloves garlic, chopped; 3 medium potatoes, peeled and chopped; 3 small beets, peeled and chopped; 4 cup vegetable broth; 1/4 tsp cayenne pepper; 1/2 tsp cumin; to taste salt; to taste pepper

Estimate, per serving

Cal: 189
Protein: 4.5g
Carbs: 28g
Fat: 6g
Sodium: 650mg
Fiber: 4g

Ingredients

avocado oil: 3 tbsp
leekschopped: 3
onionchopped: 1 1/2 small
garlicchopped: 6 cloves
potatoespeeled and chopped: 4 1/2 medium
beetspeeled and chopped: 4 1/2 small
vegetable broth: 6 cup
cayenne pepper: 3/8 tsp
cumin: 3/4 tsp
salt: to taste
pepper: to taste

Method

01Heat avocado oil in a pot on medium-high heat.
02Add leeks and onion, cook 3-4 minutes on medium heat.
03Add garlic, cook 2-3 minutes.
04Add potatoes, beets, vegetable broth, cayenne, and cumin. Bring to a boil.
05Cover and simmer 20-25 minutes until potatoes and beets are tender.25 min
06Blend soup until smooth using a blender or hand blender.
07Season with salt and pepper to taste.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free
Nut-free