Beet Root and Coconut Milk Soup

Pink-colored and delicious tasting, this beet soup is a real powerhouse when it comes to nutrition.


Author: The Awesome Green
Recipe type: Soups
Cuisine: Vegan

INGREDIENTS

  • 3 medium beetroots
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 small leek, finely diced
  • 1 teaspoon coconut oil
  • 2 cups vegetable broth, warm
  • 1/4 teaspoon sea salt
  • 1 tablespoon chia, sunflower and pumpkin seeds, for garnish
  • 1 teaspoon coconut milk, for garnish

DIRECTIONS

  1. Place the unpeeled beetroots in a pot, cover with water, and bring to boil.
  2. Simmer for 30 minutes until tender.
  3. Drain water and set aside to cool.
  4. Heat the coconut oil in a cast-iron skillet, add the onions, garlic, leek and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer to a plate.
  5. Peel the beetroots, cut into cubes and add to a blender. Add cooked vegetables and warm vegetable broth.
  6. Process it until a creamy texture forms.
  7. Season with salt and serve garnished with mixed seeds and coconut milk.

SERVES: 2

Total time: 60 minutes Prep time: 15 minutes Cook time: 45 minutes

NUTRITION INFORMATION: Calories: 173 Fat: 3.8g Carbs: 27.3g Protein: 6.6g

 

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