Baked Falafel & Beet Dill Soup, Garnished with Greek Yogurt Sprouted Mung Beans & Toasted Sesame Seeds:

This is a Brandi Recipe my sisters are both Glorious cooks...
THis is a recipe she might even be making lately since our Quadra Island Gardens are overflowing with beets.  My mom and I had this for lunch on my day off this week.

BEET Dill Soup:

Ingredients:

• 2 TBSP Olive Oil
• 1 1/2 Pounds of Raw Beets cut into 1" Chunks
• 1 Large Onion 
• 1 Tbsp Butter
• 1 Pinch Salt
• 3 Large Garlic Cloves
• 1 Tsp toasted Caraway seeds
• 1/8 tsp cayanne pepper (be careful with this one ..I would recommend using half of this much and it will still be very hot
• 3 Cups chicken or veggie Broth 
• 2 TBsp Fresh dill 
• 1 1/2 Cups Milk (optional)
• s&p to taist

Method:

Saute Onions & Garlic, add remaining ingredients excepts Milk

 allow to simmer on your stove

add Milk at the end 

Pure if desired