One-Pot Wonder Soups!

Hi all!
My mum was bugging me to make another post, so here it goes. We have some super-top-secret recipes hidden away in the freezer. If you don't know what I mean by that, I mean frozen soups! Of course, we eat a ton when it was just made, but it can be easily frozen for up to a year. Up in the soup bowl first is the carrot-ginger soup. It was actually more of an experiment, and we'll probably never make it again. Never enough vegetables in that, really.

What this is, is a simple purée of carrot and ginger. It miiiight have a tad too much ginger though. (It's really spicy!!). Put some kale pieces in there to soften up, and top it off with plain, fullfat yogurt.  It can also be eaten cold!

This is our famous beet borscht. Or it sort of is, anyway. Borcht might not be the right way to describe this dish.

The only reason it looks like that is because it isn't cooked yet. It will look really red after because of the beets. Red cabbage, red onion, beets, celery, carrots, garlic, ginger (powdered and grated fresh), parsley, beet tops, apple cider vinegar or lemon juice, and vegetable stock. Serve it with a dash of fresh parsley and plain yogurt or creamy goat cheese.

Last but not least, the Eight Vegetable, Three Bean Chili!

This chili has chickpeas, kidney beans, adzuki beans, kohlrabi, peppers, carrots, zucchini, kabotcha squash, onion, strained tomato, and celery. It also has garlic, fresh ginger, and parsley as well. Serve with avocado, tortilla chips, and plain yogurt if desired.

That's pretty much all the soups/one pot wonders we ever make. If frozen, it is amazing to have during cold nights of winter!