BEET AND CARROT BUDDHA BOWL SOUP
Fresh peeled beets and carrots simmered in hot water with the broth mix of your choice! We selected mystic maca or fireball basil, but cosmic curry can play here as well! While the "soup" is simmering, put together a simple slaw of shredded cabbage, fresh spinach and apples with an orange tahini dressing for all of the flavors to really come together. If you don't have any leftover rice, swap it out for something else, or get that going in another pot while you start your soup. It will be ready at the same time:)
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Ingredients:
SOUP BASE
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Water, 4 cups
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Fresh Beets, peeled and rough chopped, 2 cups (approx 11 oz. pre peeled or 3 small)
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Carrots, peeled and rough chopped 1 1/4 cups (approx 8 oz. wt.)
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Optional: fresh ginger root, approx. 2 Tbsp. (1/2 oz. wt.)
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Choose 1 :Māla Girl Fireball Basil Broth Mix or Mystic Maca , 4 Tbsp.
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Himalayan Sea Salt, 1/2 tsp.
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Black Pepper, 1/8 tsp.
TOPPINGS
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Fresh spinach leaves, chopped, 1 cup (1 oz. wt.)
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Shredded Cabbage, 1 cup (.5 oz .wt.)
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Gala or Honeycrisp Apple, sliced, 1 cup (4 oz. wt.)
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Cooked Chickpeas, 1 cup
ORANGE TAHINI DRESSING
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Single Source Tahini, 1 Tbsp.Soomfoods.com
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Extra Virgin Olive Oil, 1 Tbsp.
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Fresh Orange Juice, 1.5 oz.
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Fresh Mint Leaves, 2 Tbsp.
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Sparkle Salt, 1/2 tsp.
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Cardinal Medley Rice, cooked, 1 cup inhavest.com
Preparation Method:
Add 4 cups of water to medium size saucepot and bring to a boil.
Add in chopped beets, carrots, ginger and 4 Tbsp.of favorite māla girl broth mix (fireball basil or mystic maca).
Season veggies with 1/2 tsp. salt and 1/8 tsp. of pepper.
Place lid on saucepot, reduce heat to medium and simmer for 15 minutes.
While soup is simmering, slice and shred ingredients for slaw; spinach, cabbage and apples, set aside.
Chop up fresh mint leaves and place in a small bowl. Whisk in tahini, olive oil, orange juice and sea salt. Mix together with slaw and save some as garnish for buddha bowls.
Heat up the rice and chickpeas if needed and set them next to the slaw.
You're 15 minutes should now be up.
Remove soup from heat and shut off that burner:)
If you have an immersion blender, blend the soup until its almost smooth. (you can also pour this in a blender, lid on of course! start speed on low and build up until smooth
To serve: Ladle 1 cup into each bowl and top with:
1/4 cup rice
1/4 cup chickpeas
1/2 cup slaw
serve with a side of fresh lemon and extra dressing if desired.
Enjoy!