Sweet Potato & Beet Soup

I know it seems like ages since I last posted a recipe. I've been to London and back. It's good to be home and cooking in my own kitchen although the friends I stayed with are amazing cooks.

I made this soup prior to leaving. It can be served with 0% Greek yogurt for added protein/calcium.

Here's what you'll need for this delicious and colorful soup:

2 sweet potatoes, peeled and chopped into chunks
5 fresh sage leaves, washed
6-7 beets peeled, washed, and cut into chunks
2 cups Magic Mineral Broth
1 carrot peeled, washed and chopped into chunks

Add everything to a stock pot and cook on medium heat for 2 hours. All the root vegetables should be very tender. Cool. Use an emulsifier or blender to puree until smooth. Store and freeze in glass jars.

Yum!