• 3 organic bouillon cubes
  • 6 cups of water
  • 2 large beets
  • 6 carrots
  • 2 large yams
  • 1 onion
  • 3 cloves of garlic minced
  • 1/3 tbsp of coconut or grapeseed oil

Peel all root vegetables and cut into smaller pieces to help them cook faster. In a large soup pot, boil water and bouillon cubes and add in beets, carrots and yams. Boil for a half hour or until they can be easily pierced with a fork. While the root vegetables are boiling, pan fry on medium heat with grapeseed or coconut oil your sliced onions and minced garlic until nicely browned.

Once everything is cooked place onions into the soup pot and then transfer from pot into blender/vitamix or food processor in sections as space permits. Blend until smoothed and then transfer into a large bowl. Serve warm