recipe WEDNESDAY:Red Detox Soup

Red Detox Soup 

3 medium beets
2 carrots, diced
2 garlic cloves, minsed
1 leek, white portion diced
1 tsp coconut oil
2 c vegetable or beef broth, homemade
sea salt, to taste
1 tbsp chia, sunflower and pumpkin seeds, 1 teaspoon coconut milk, for garnish

Boil beets in large stock pot for 30 minutes, then remove and set aside to cool then peel skin from beet and dice. Heat the coconut oil in a cast iron skillet, add the garlic, leek, and carrot and cook for 5-7 minutes over low heat. Transfer all vegetable into a blender and add vegetable broth. Blend until soup becomes smooth. Season with salt and serve garnished with mixed seeds.

Recipe slightly adapted from The Awesome Green