Day 33 - Vegetable Smoothie Recipe

This recipe came from Pat Newton of Columbus, Georgia.  Originally a Borsch, I've turned it into a post-yoga smoothie or even a slushy, depending on the desired temperature and texture.  Ingredients are flexible.

Ingredients:

a very large pot of water, beef stock or vegetable stock
finely chopped garlic - as much as you like
1 small head of cabbage chopped
3 - 5 medium potatoes, peeled and chopped
6 medium beets, including greens and stems, peeled and roughly chopped
2 - 3 peeled and chopped onions
3 peeled and chopped carrots
3 chopped leeks (wash very well)
dried or fresh dill

Bring to a boil, then reduce heat and simmer until vegetables are very tender.  (at least one hour)  When cool, freeze in pint sized containers.  Defrost in the refrigerator, and when you finish practice, quickly blend the pint-sized soup into a post-yoga snack.  I drink it from a pint glass -  a cold brew to quench my thirst.