RUTABAGA APPLE FIREBALL
This blended soup was designed to be chilled out, but if you're feeling hot and steamy, then you have a party ready in about 30 minutes, it all depends how fast you can chop an apple and rutabaga. This was my way to give a richness to the classic beet goat cheese salad. Remember, I love to introduce you to new veggie and fruit combinations, but if the toppings are too exotic for you, simply grab a premade bag of shredded greens mix that works for you! There are usually dressing packets included. Its another simple way to add glamour, layers and crunch to these blended soups. Can't find raw beet noodles or don't have a spiralizer? No worries! Chopped pickled beets can work here too!
Enjoy!
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Ingredients:
For the blended soup:
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Water, 3 cups
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Northern White Beans, 1/2 cup
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Rutabagas, peeled and diced, 1 cup (5 oz. wt.)
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Sparkle Salt, 1/2 tsp.
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Gala Apples, chopped ,1/2 cup (2.5 oz. wt.)
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Fireball Basil Broth Mix, 3 Tbsp.
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Roasted Almond Butter, 1 Tbsp.
For the Topping:
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Baby Arugula, 2 cups
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Raw Beet Noodles, 1 cup
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Orange segments, 5 each
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Pickled Red Cabbage, 1/2 cup
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Sparkle Salt, to taste
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Orange Tahini Dressing, 1 oz.
Preparation Method:
Heat water in a sauce pot and bring to a boil.Add northern white beans, rutabaga, apple, fireball basil broth mix, sparkle salt and almond butter and bring back to a simmer. Cover with lid, reduce heat to medium and simmer for 10-15 minutes until rutabaga are softened.While veggies are simmering, get your finishing salad assembled: In a small mixing bowl add: baby arugula, beet pasta, orange segments, sparkle salt and pickled red cabbage in a mixing bowl. Drizzle with dressing if desired.Remove from heat.
Divide soup into two bowls and top with fresh salad. Enjoy!
Alternative Flavor Options:
