Serves 6 – 8


What You’ll Need:

A Sharp Kitchen Knife
A Sauce Pot with Cover
Measuring Cups & Spoons
A Blender
Soup Bowls & Spoons



1 Tbsp Olive Oil
1 Medium Onion, Chopped
1 Pound Red Beets, Peeled & Cubed
2 Cups Cranberries
2 Cups Marsala
7 Cups Vegetable Broth
1 Tsp Cinnamon
1/2 Tsp White Pepper
1/4 Tsp Cloves
1/2 Tsp Sea Salt
1/8 Tsp Stevia (Or to Personal Taste)
Sprigs of Mint as Garnish


How To Put It Together:

1- Preheat a soup pot over medium high heat. You will know that the pot is ready when you place your hand about one inch from the pot’s surface and you feel heat radiating from it.

2- Now add the oil; swirl it around the pan. Add the onions and sauté until they are barely opaque. Add the cinnamon, cloves and white pepper; sauté until fragrant. Stir in the cranberries; sauté until they begin to burst. Add the beets and give them a stir around the pan. Stir in the marsala and the vegetable broth. Cover the pot and simmer for about 30 minutes. Uncover the pot and remove it from the stove to cool until you can safely handle it. You can opt to do what I call a ‘quick cool’ to speed up the process.

3- Pour the soup into a large bowl and put it in the freezer until cool.

4- Once the soup is cool enough to handle, ladle a portion into the blender until the blender is three-quarters full. Place a large mixing bowl nearby. Blend the soup in batches until totally smooth, pouring it into the mixing bowl as you go. Wipe out the pot with a paper towel and return the soup to the pot. Place the soup over medium heat, cover it and bring it to a simmer. Stir in the sea salt and the stevia; simmer for about 5 minutes more.

5- Ladle the soup into six soup bowls; garnish with fresh mint.

6- Serve and enjoy!


Nina’s  Tasty Tip:

This versatile soup can be served hot or cold.