Beet Soup (Smooth and Velvety)
Beet soup is a mix of beets, parsnip, ginger, onion and garlic. This blended version is creamy, savory, and rich in flavor. Perfect to serve on it's own, next to a salad or hearty main.
Servings: 4 servings
- 2 tablespoons avocado oil or olive oil
- 1 yellow onion
- 3 garlic cloves minced
- 1 tablespoon fresh ginger peeled and finely chopped
- salt and pepper to taste
- 3 large beets peeled and diced (or 4 beets, if smaller)
- 1 medium parsnip peeled and diced (approx 1 cup)
- 4 cups vegetable broth or more for desired texture
- coconut cream or yogurt
- black sesame seeds
- cracked black pepper
Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.
Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 994mg | Potassium: 394mg | Fiber: 4g | Sugar: 9g | Vitamin A: 521IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg