February 27, 2017
1/2 white or orange sweet potato, cubed
1 beet, cubed
1 clove garlic, chopped finely
1/2 " ginger root peeled and chopped finely
1 tsp. cumin powder
1 medium size leek
1/2 white potato
1/4 cup cauliflower
1/4 cup chopped napa cabbage
1/4 chopped cabbage
1 carrot chopped
1 packet Immune broth
olive or coconut oil
salt or tamari and black pepper to taste
Cube white yam and red beet and add to a sheet pan covered in olive oil. Sprinkle with 1 packet of Immune Beyond Broth.
Mix up the roots and bake at 425 degrees for about 20 -25 minutes.
In a stock pot, add chopped garlic, fresh ginger root and one leek with as much olive oil as you like. Once the contents begin to sizzle, add chopped sweet potato and golden beet to the pot. Next chop up regular potato and cauliflower, and add in. After about 5 minutes add in chopped purple cabbage, Napa cabbage and carrots. Spice with 1 tsp of cumin and tamari. When the vegetables are almost cooked, fill half way with water. Let cook on low for 20 minutes.
When the vegetables in the oven have cooked fully and browned slightly, remove, and add to soup.
Season with black pepper and salt to taste. Enjoy!
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