CHILI CARROT AND BEET SOUP

by Janna Breslin

INGREDIENTS

1 sweet onion, chopped

2 tablespoons ghee, melted

5 carrots, chopped

3 parsnips, chopped

3 beets, chopped

3 small shallots, chopped, cooked and crumbled

1-quart chicken stock

A pinch of sea salt and black pepper

2 quarts water

½ teaspoon chili flakes

1 tablespoons rosemary, chopped

DIRECTIONS

Heat up a Dutch oven with ghee over medium-high heat. Add onions and cook for 5 minutes. Add all the other ingredients and bring to a boil. Reduce heat to medium-low and simmer for 1 hour and 30 minutes.

Ladle the soup into bowls and serve hot.

NUTRITIONAL VALUE

(Per serving)

Fat: 4 g

Carbs: 25.4 g

Protein: 2.6 g

Total Calories: 139 Calories

 

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