Beet Soup

By | 2017-10-29T15:41:19+00:00 September 19th, 2012|Meatless Monday, Recipes, Soup|

beet slice

This is a sweet soup with beets, and a hint of orange flavour giving it an interesting twist.


2 medium beets
2 medium carrots, sliced into rounds
1 tablespoon sesame or almond oil
1 medium onion, chopped
1 tablespoon sweet marjoram
1 garlic clove, minced
1 cup sugar snap peas, strung
4 cups water
1 tablespoon grated fresh orange rind
3/4 teaspoon salt
Freshly-ground black pepper to taste
4 teaspoons sour cream (optional)


  1. Cut the beets into bite size chunks.
  2. In a stock pot over medium heat, heat the oil.
  3. Sauté the onion until it is translucent.
  4. Add marjoram and garlic. Cook for 5 minutes, stirring frequently
  5. Add beets, carrots, onion mixture and water.
  6. Cook the soup, covered, for 30 minutes.
  7. Add sugar snap peas.
  8. Cook for 5 minutes, stirring frequently
  9. Add orange rind, and stir well.
  10. Add salt and pepper to taste.
  11. Serve the soup with dollops of sour cream if desired.

Serves 4

Note:    This recipe is specific for our Healthy and Lean BootCamp.   Knowing how to make it is one thing, but knowing WHEN and WITH WHAT other recipes to combine it with, is what boosts your digestion and creates healthy slimness.

That is what we leaned on the Healthy & Lean BootCamp, which  can now be enjoyed at any time – not just on the weekend.  Check it out here… 
Healthy & Lean BootCamp

Borscht with a Difference

By | 2017-10-29T15:41:52+00:00 December 5th, 2011|Recipes, Soup|

“Everything I do, I do on the principle of Russian borscht. You can throw everything into it beets, carrots, cabbage, onions, everything you want. What’s important is the result, the taste of the borscht.” Yevgeny Yevtushenko, Russian poet

Borscht is the best way to get healthy powerfood beets filled with beta-carotenes and minerals into our diet. It is quick to cook, easy to vary, and enjoyed by everyone, even children.

This is a traditional soup in Ukraine; many people from that country landed in my home city of Edmonton.
This is my vegan version with just a few adjustments to the ingredient list.

There is one ingredient that makes this borscht special; that is fresh dill and lots of it.  I garnish the soup with fresh dill at the end. The taste of sweet beets and dill is so delightful.

These vegetables are all from my gardens or given to me from friends’ gardens, except for the dill that came from the farmer’s market.

We have included a picture of each step so you can be sure you know how it’s done……