Healthy Beet Carrot Tomato Soup

I’ve been reading about healthy eating from Dr. Sachin Patel and inspired by all the great recipes on his blog, yesterday I was craving veggies and a healthy dinner. My kitchen only had a few veggies available – beets, carrots and onions. But also had vegetable stock and tomato puree. So I searched some soup recipes and took inspiration from several to create this soup that turned out delish!

I had this with baked homemade garlic fries and it was perfect. The beets give a wonderful colour to the soup.


Ingredients

  • 1 tablespoon olive oil
  • 1 carrot, peeled and chopped
  • 3 cloves garlic, minced
  • 1 small red onion, chopped
  • 1 beet, chopped
  • 1/2 cup tomato puree
  • 1 vegetable buillion cube
  • 1 1/2 cups water (or just 1 1/2 cups of vegetable broth)
  • 1 teaspoon oregano seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup whole wheat rigati pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 0.5 cm ginger, grated

Directions

  1. Warm the olive oil in a large soup pot over medium-high heat
  2. Add the carrots, onion, and garlic and saute until onions are transluscent and carrots are soft.
  3. Dissolve buillion cube in water to make vegetable broth.
  4. Add beets, tomato puree, vegetable broth, pasta, ginger and seasonings. Add more salt and pepper to taste.
  5. Simmer for 15 minutes.
  6. Serve hot!

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