Ingredients list: 1 large beet, 1 lb of Yukon Gold potatoes or fingerling potatoes, 1 large yellow onion, 1/2 lb of red cabbage, 3 quarts of filtered or distilled H20, black pepper, dash of sea salt, dried dill Preparation: scrub thoroughly with a veggie brush all the ingredients, except the onion. Then rinse will cool H20. Put all veggies on a cutting board and slice thinly, with the exception of the potatoes. Cube the potatoes or cut on the diagonal. Remember, if you want children to eat their veggies, cut them to fit their mouths. Add everything to the sauce pan boil rapidly for 10 minutes. Then turn down to simmer for 20 minutes. Please note that cooking times may vary widely because of the materials and density of your cookware. Alternative: add roasted, thinly sliced beef ( Purple Porch Cooperative) or porchetta (buy it from Oh Mama! Italian Deli in Farmer's Market.) You could even add chicken breast. These options are for those who aren't cleansing. Because I'm very mindful about salt intake, I skip the salt. Instead, I add a taste of apple cider vinegar to my bowl of soup. My children enjoy this, too.
