Beet gazpacho with bone broth

This beet gazpacho is straight from my April meal prep guide. April in Boston is always a confusing month. Some days are cool, some days are really summery. This beet-filled bowl combines the comfort of wintery root veggies with the coolness of a summery gazpacho. Of course, it can also be served warm. I promise you’ll like it both ways.

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Beet gazpacho recipe

(serves 3-4)


3 large beets

5-6 large carrots

2 large sweet potatoes

2-3 garlic cloves, mined

1 inch fresh ginger, chopped

2 cups bone broth (hello, collagen!), vegetable stock or water

2 Tbsp maple syrup or honey

1 tsp sea salt

1/2 tsp black pepper


  1. Prep your veggies by peeling and chopping into 1 inch pieces.
  2. Do you have a slow cooker? If so, throw everything in on low for 5-6 hours (or high for 2-3 hours) and skip to step 5. No slow cooker? Start with step 3. Note: The liquid might not cover your veggies completely — that is ok.
  3. In a large pot, heat 1 Tbsp of olive oil over medium heat. Saute the garlic and ginger until fragrant (about 1 minute).
  4. Add the veggies, broth, maple or honey, salt and pepper. Bring to a boil, reduce to a simmer, cover and then cook for 25-30 minutes until the veggies are soft. Sir to toss your veggies every 10 minutes. Remove from heat and let cool.
  5. Using a blender or immersion blender, blend until smooth. Serve warm or chilled (i.e. gazpacho!).

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