After the indulgence of the holiday season, why not try some healthy yet delicious dishes to offset all the sugar, fat and calories?
These wholesome recipes from Jmore food expert Elite Jacob are a welcome reprieve from holiday excess.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Beet Soup
Ingredients
- 3 Tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves
- 1 celery stalk
- 4 carrots, grated
- 2 beets grated
- 4 cups cabbage
- 1 Tablespoon salt
- Pepper
- Bay leaf
- 1 lemon, juice
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon sugar
- 2 cartons broth (vegetable or chicken)
- Water to cover
- 2 potatoes
- 2 Tablespoons tomato paste
- Optional: sour cream or Greek yogurt for serving
Instructions
- In a large soup pot add the vegetables one at a time and saute for 1-2 minutes starting with the onions.
- Add the seasonings and broth and bring to a boil. If there is not enough broth to cover the vegetables, add a cup or two of water so the vegetables are submerged in liquid.
- Add the potatoes and tomato paste and mix to distribute. Bring to a boil.
- Reduce the heat, taste to make sure it has enough salt, cover and let simmer for about 45 minutes.
- Turn off the heat and let it rest for a few minutes.
- If you are using beets with stems, you can rinse them and chop them and add them to the soup to cook or as garnish. They are as healthy as the beets themselves, even moreso.
- Taste before serving and adjust as needed. Some like to serve it with a dollop of sour cream or Greek yogurt. Make it your own and enjoy!
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