| Owl Venice
Golden Root Veggie Soup
Total Time: 40 minutes | Servings: 4
Pureed soup with golden beets, ginger, carrots, parsnip and hemp seeds
Ingredients:
- 2 cups carrots, largely diced
- 2 cups parsnips, largely diced
- 6 golden beets
- 2 tbsp fresh ginger root
- 1 tbsp coriander
- 2 tbsp olive oil
- ¼ cup hemp seeds
- 4 cups bone broth elixir
- 1 lemon, juiced
- sea salt and freshly ground pepper
- toppings: grain-free croutons + coconut milk
Directions:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Add the chopped veggies and ginger root to the roasting pan. Season with coriander, sea salt and pepper. Drizzle with the olive oil and toss. Roast the veggies for 30 minutes.
- To a blender add in the roasted veggies, bone broth, lemon juice, and hemp seeds. Puree until smooth and creamy. Season with salt and pepper.
- Serve with grain-free croutons and a drizzle of coconut milk.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.