Vegan What I Eat In a Day | Skincare Routine for Breakouts + Vegan Soul Food

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More Vegan Soul Food recipes coming each Sunday to my blog ? Feel free to request recipes!!

makes 6 servings
2 tablespoons grapeseed oil
1 medium yellow onion, diced
2 cloves of garlic, minced
1 bunch of beet stalks, diced
1 large carrot, diced
3 beet roots, diced
1 small cabbage, outer leaves removed, core removed, and thinly sliced
2 vegetable bouillon cubes or 2 tablespoons of vegetable bouillon paste (“Better than Bouillon”)
2 teaspoons black pepper
1 teaspoon red chili flakes
1 bunch fresh dill, minced

Heat oil in a large soup pot over medium heat.
Add the yellow onion and garlic, and cook until the onion becomes translucent, about 3 minutes.
Add the beet stalks, carrots and beet roots, followed by 8 cups of water.
Cover the pot, and bring it to a boil. Be careful to not let it boil over.
Reduce the heat to simmer, and add the cabbage.
Cook on a simmer until all of the vegetables are tender, about 30 minutes.
Add the bouillon, pepper, and red chili. Then season to taste with more salt.
Serve the soup with fresh minced dill.

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“Ngunyuta Dance” by BBC
“Piliche Kuhu Kuhu” from the film Killer
“Smooth Sailing” by Pete Rock
“Curly Locks” by Lee Perry & the Upsetters
Find the songs from this video (and lots of others) on the new Sweet Potato Soul spotify playlist!