Turkey Beet Soup

I refuse to call this ‘borscht’ because I’m not Ukrainian and this is not sour or traditional in any way lol, it’s literally just a beet soup.  Whole30 Day 3 and I have a headache to end them all.  I knew the amount of chocolate I indulged in over the holidays would make this hard but I’m practically bedridden.

In other news, I finally bought a camera today.  As you have probably noticed, I take photos of my food using my cell phone… which is why everything looks like a blurry potato.   BUT NOT FOR LONG.  My Canon Rebel should be here by the 9th and I feel more excited about this than any man ever made me feel.  That’s either sad or monumental.  Or both.

Enjoy the recipe!



FullSizeRender (2).jpgIngredients

4 beet roots, shredded

1 white onion, diced

4 cloves of garlic, minced

2 cups of fresh parsley

1 tbsp unrefined coconut oil

1 tsp oregano

1 tsp salt

6 cups turkey broth

2-3 cups of shredded turkey (dark meat)


In a medium stock pot, sauté beets, onion and garlic in coconut oil for 10 minutes or until onion is soft.  Season with salt and oregano.  Add broth and bring up to heat then add turkey and parsley.  Simmer for 5 minutes and serve hot.

Optional:  This soup is also good cold if you have leftovers.  Try adding mint leaves for a refreshing flavour.



Published by Kayla Roy