Beet Root and Coconut Milk Soup

Cook time: 45 mins
Total time: 45 mins

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


Author: The Awesome Green
Recipe type: Soups
Cuisine: Vegan
Serves: 2

Ingredients

  • 3 medium beetroots
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 1 small leek, finely diced
  • 1 tsp coconut oil
  • 2 cups vegetable broth, warm
  • ¼ tsp sea salt
  • 1 tbsp chia, sunflower and pumpkin seeds, 1 teaspoon coconut milk, to garnish

Instructions

  1. Place the unpeeled beetroots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
  2. Drain water and set aside to cool.
  3. 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.
  4. Peel the beetroots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
  5. Process it to obtain a smooth cream.
  6. Season with salt and serve garnished with mixed seeds.

Facebook comments: