Recipe: Blended Beet Carrot Onion Soup with Rice and Lentils

I get a box of organic produce delivered to my doorstep each week from Boston Organics. If you live in the Boston area and want to try them out, I recommend it! Use code 10024bof7d for %10 off your first box.

The box gives me an opportunity to cook vegetables I may not have otherwise picked out myself if I was perusing the produce section at Whole Foods.

This soup is the result of wanting to use up the remaining vegetables from my box. It turned out so delicious and nourishing!

Ingredients:

• 2 large carrots

• 2 large beets

• 1 turnip

• 1 bunch of green onions

• 1/4 purple cabbage

• Vegetable broth

• Water

• Salt and pepper to taste

• Fresh rosemary and basil to taste

I did not measure anything! I just went with what I had in the fridge. So I filled up a soup pot with half water, half broth and chopped all these and threw them in there. And actually, I chopped them all the night before which made it especially easy to just throw them all in the boiling water.

Boil until soft. Blend in a blender or with a hand immersion blender.

Separately I prepared black lentils and rice by following the directions on the packages. Pictured is 2 cups of soup with 1/2 cup of rice and 1/2 cup of lentils.