Anti Inflammatory Roasted Beet & Mushroom Borscht

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

Anti Inflammatory Roasted Beet & Mushroom Borscht

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Ingredients

4 servings

For the soup

1 lb beets (about 3 medium), peeled and cut into ½-inch cubes
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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8 oz cremini mushrooms, sliced
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
½ small head green cabbage, thinly shredded (about 2 cups)
5 cups bone broth
2 tbsp apple cider vinegar
1 tsp fresh ginger, grated
1 tsp turmeric
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt, plus more to taste

For serving

2 tbsp fresh dill, roughly chopped (optional)
coconut cream, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the cubed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and toss to coat. Roast for 25–30 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are beginning to caramelize.
2
While the beets roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.

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