Beet and Pear Soup


2 tablespoons grapeseed oil
2 medium carrots, peeled and cut into 3" pieces
1/2 medium onion cut into quarters
2 celery stalks, cut into 3 " pieces
2 cloves garlic, smashed
2 beet root bulbs, peeled and cut into eighths
2 pears, peeled, cored and cut into quarters
24 oz vegetable broth
Salt to taste


Heat grapeseed oil in a medium stock pot. Add carrots, onions, and celery and saute for 5 minutes, stirring occasionally. Mix in beets and garlic. Cook for 3 - 4 minutes then add pears and vegetable broth.  Simmer for 5 - 10 minutes.

Note: after cooking, and before the next step, remove eight pieces of the beets (the equivalent of one beet) and save in an airtight container for another meal of your choice.

Transfer everything to a food processor or blender and puree on high for 2 minutes or until smooth. Add salt to taste.

Serve hot or cold.