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As the weather gets colder, you may notice you are wanting more warming root veggies instead of cooling greens!
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Tune in, you are a part of nature ~ so it makes sense that you are craving more root veggies that help to contract heat.
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The veggies featured in this recipe are also supportive to your immune system, digestion and liver, providing lot’s of antioxidant support and nutrients like beta carotene (vitamin A), vitamin C, and phytonutrients called betalains in beets, which provide support for the Phase 2 detoxification steps in the liver.
Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 1 yellow onion coarsely chopped
- 2 garlic cloves minced
- 1 16oz can tomatoes chopped
- 2 bunches beets cubed, about 1 lb
- 1 celery root peeled and shredded
- 1 small green cabbage chopped
- 3 carrots coarsely chopped
- 4 cups of filtered water
- 3.5 cups vegetable broth
- 1 tsp cinnamon stick or quarterof ground cinnamon
- 1/2 tsp allspice
- 1 tsp Sea Salt
- 1/4 cup Raw Apple Cider Vinegar
- 1/3 cup chopped dill or green onions garnish
Ingredients
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Instructions
- In a large saucepan or pot, melt oil over medium heat. Add onion and cook for 5 minutes or until opaque. Add garlic, cinnamon stick, and allspice and cook for 30 seconds. Add tomatoes, beets, celery root, water, and broth.
- Cover, bring to a boil, and then simmer for 10 minutes over low heat. Stir in cabbage, carrots, and and cook for 10 - 15 minutes, depending on how crispy you like the carrots.
- Stir in vinegar and dill.
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