Meal prepping can help make your busy weekdays that much easier to throw a fresh-tasting dinner together in minutes.
If you want to enjoy this meal straightaway, follow the directions below, then bring the broth back to a boil. Stir in spinach and let cook for an additional five minutes. Garnish with radishes, sour cream, and pepper.
- Large pot
- 2 Tbsp olive oil
- 1 onion, finely diced
- 2 tsp ginger, grated
- 4 cloves garlic, minced
- 2 tsp turmeric
- 5 peppercorns
- 1/4 tsp salt
- 8 cups vegetable broth or stock
- 3/4 lbs Little Potatoes, quartered (this recipe uses Little Purely Purples™, but you can use any kind you like)
- 2 golden beets, peeled and diced 1/4-inch thick
- 4 cups baby spinach
- 2 to 3 radishes, thinly sliced
- (To taste) sour cream
- (To taste) cracked pepper
In a large stock pot, heat oil over medium heat. Add onion and cook for three minutes or until soft. Once the onion has become translucent, add ginger, garlic, turmeric, peppercorn, and salt. Cook for an additional three minutes. Add vegetable broth and bring to a boil, then reduce the heat and allow to simmer covered for 20 minutes.
Bring broth to a boil and cook potatoes and beets between 15 to 20 minutes, until soft. Remove with a strainer and allow to cool. Fill a Mason jar with potatoes, beets, spinach, and radish. Store broth and vegetables in the fridge in separate containers for up to three days.
To reheat, add broth and vegetables to a pot and bring to a boil, then reduce heat and let simmer for 2 to 3 minutes. Garnish and enjoy!