1 small onion, chopped
1 clove garlic, minced
5 cups water
3 large beets, grated or sliced thinly
1 large potato, grated or julienned
1 carrot, grated or sliced thinly
1 rib celery, sliced thinly
1/2 small cabbage, sliced thinly
1/2 bunch kale, chopped into ribbons (in the summer, you can use the beet greens instead)
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon honey
2 tablespoons tomato paste (or 2 fresh tomatoes, chopped)
Directions:
Water sauté onion and garlic, adding water as necessary, then add water and bring to a boil. Add beets, potato, carrot, and celery, and simmer for about 10 minutes. Add the cabbage and kale along with the bay leaf, salt, pepper, honey, and tomato paste. Simmer until all vegetables are tender. Remove bay leaf and serve with cashew cream cheese.
Makes about 10 cups.
Adapted from Laurel‘s Kitchen
Contributed by Chereen Dupuis