This week has been a total celebration of love! With my new baby growing inside of me, I want to nourish my heart, whole body, and brain more than ever. I have been staying super open to what my body wants and craves and often times that looks like sweets first thing and then all of my protein and nutrient rich vegetables from lunch on! This soup is loaded with blood-nourishing chemicals and nutrients that help give your body (and baby!) the best.
Can be consumed pregnant (or not!).
HEARTBEET SOUP// Serves 4
1 large sweet potato, peeled and cubed 1 large beet, peeled and cubed 1 bulb fennel, sliced thinly 3 tbsp ghee 3 cup local beef or veg broth 1 can organic* coconut milk 1/2 cup white onion 3 tbsp minced garlic 2-3 tbsp peeled ginger 1/2 tbsp sea salt 4 tbsp Tahini C (1 tbsp per bowl) Basil to top, optional Sesame oil to top, optional
Saute your onion, garlic and fennel in ghee over medium heat in a semi-deep saucepan until crispy and fragrant. Add all remaining ingredients. Bring to a boil, then reduce to low heat and cover. Cook until beet + potato are super soft. Transfer to a high powered blender (maybe in two batches) and blend on high until smooth and creamy. Top with basil, sesame oil, and Tahini C Drip.