Sunshine Beetroot Savory Porridge

As mentioned previously, I am fully embracing savory porridge this season. It is a warm, hearty breakfast with a good dose of vegetables in the morning to set the day off well. I feel incredible after savory porridge, and I am ready to work by the time I sit down at my desk. Life will never be the same.

Ingredients

• 1 Tbsp. ghee or olive oil
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• 1 thumb ginger, minced
• 1 cup golden beet (one small beet), cubed
• 1 cup yellow summer squash, cubed
• ½ tsp. Ras el hanout powder
• ¼ tsp. coriander powder
• ¼ tsp. cumin powder
• 1 pinch salt (to taste)
• 1 pinch pepper
• ¼ cup bell pepper, chopped
• 1 cup tomatoes, cubed
• ¼ cup almonds (about 15-20), soaked
• ¼ cup steel cut oats
• 1 cup greens (like kale or chard), chopped
• Hemp seeds (garnish)

Method

1. Heat the oil in a pot on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add ginger to sauté
4. After 1 minute, add the beet to sauté
5. Once the oil begins to turn a bright yellow (from the beet), add the squash
6. Once the vegetables are soft, add the bell pepper, ground spices, salt, and pepper
7. Add tomatoes to deglaze the pot and simmer until jammy
8. Add almonds, oats, and water until it almost covers the vegetables (about 1 cup)
9. Let soup come to a boil, then turn the temperature down to a simmer
10. After simmering for 10-15 minutes, turn off the heat and add greens
11. Let soup cool with lid askew for 10-15 minutes
12. Garnish with hemp seeds
13. Enjoy