Detoxifying Root Vegetable Soup
Prep time
Cook time
Total time
Serves: 6
  • 2 tablespoons olive oil
  • 1 large peeled and sliced shallot
  • 2 peeled and minced cloves garlic
  • 1 pound peeled and chopped beets
  • 1 pound peeled and chopped rutabaga
  • 1 pound chopped celeriac
  • 6 cups low sodium organic chicken or vegetable stock
  • 1 teaspoon sea salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh roughly chopped dill, plus extra for serving
  • 1 cup broccoli sprouts, for serving
  • ½ cup toasted pumpkin seeds, for serving
How To Make
  1. Heat olive oil over medium heat in a large Dutch oven. Add shallot and sauté 3-4 minutes until transluscent. Add garlic and sauté for 1 minute longer, until fragrant and transluscent.
  2. Add beets, rutabaga, celeriac and broth. Bring to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes or until root vegetables are tender. Stir in lemon juice, dill and sea salt.
  3. Working in two batches, ladle soup into a blender and blend until smooth. Return soup to pot, taste and adjust salt and pepper to your preference.
  4. Serve hot, topped with broccoli sprouts, extra dill, and toasted pumpkin seeds.
  5. Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.
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