1 hr +
About this Recipe
By: Morgana Jane
This is a simple and delicious soup, perfect for lunch, snack, or an excellent precursor to dinner! It’s naturally a bit sweet, bursting with flavor, and packed with nutrition.
- 3 very large Beets
- 1 medium Onion
- 1 small Leek
- 2 sticks Celery
- 1 -2 tbsp Coconut Oil
- 6 cups water
- 1 – 400 ml tin Coconut Cream (or thick coconut milk)
- Salt & Pepper
Pressed for time? No problem – You can skip roasting the beets and have this delightful creation ready in less than an hour! And let’s face it, it’s soup! Most of the prep time is cooking time – the process has no need for a constant, watchful eye, so you can chillax, read a book, do a little yoga, or even have that much needed cat nap!
Oh, the mighty beet – an amazing super fool! This earthy delight has many talents including: lowering blood pressure, fighting inflammation, supporting detoxification, increasing stamina, and warding off cancer. And, it’s a nutritional powerhouse packed with fiber and loaded with Vitamin C, Potassium, Manganese, and Folate… And don’t toss out the beet greens because they have an even higher nutritional profile! Toss them into the soup, or saute them in a bit of butter – delish!
This sweet root vegetable is high in sugar, so best enjoyed in moderation – However, if you just can’t get enough beets in your day, try them fermented! Fermentation cuts sugar content drastically, and boosts nutritional value – and, they’re absolutely delicious!
Step by Step Instructions
Step 1 – Wash & Chop Em Up!
Preheat oven to 350°. Scrub, top and tail the beets, then chop into medium cubes (no need to peel them – extra work… (blech) and you don’t want to peel off those vital micro-nutrients!)
Wash and chop remaining veggies and cut into medium cubes.
Step 2 – Roast, Sauté, Rest
Place beets on a parchment lined baking sheet and pop them into the oven for 45 min to an hour, until tender when poked with a fork.
While beets are roasting, sauté remaining veggies in coconut oil in a heavy bottom dutch oven or soup pot set on medium high, until they are translucent and beginning to caramelize – about 10 min, then remove from heat and set aside until beets are done.
Step 3 – Puree
When the beets are done roasting, transfer them to the soup pot and cover with water. Bring to a medium boil for about 20 minutes, then
Step 3 – (con’t)
remove from heat and allow to cool before you take an immersion blender to them.
Once the beets have cooled add the coconut cream and use an immersion blender to puree the contents of the pot (do not splatter yourself with the hot soup… let them cool first!) If the mixture is too thick (it’s too thick if beets are splattering all over your kitchen), add a little more water.
Step 4 – Enjoy!
When everything has reached a nice smooth consistency with the blender, turn the heat back up to medium. Salt and pepper to your taste, and allow to simmer just below a boil for 15 to 20 minutes, then serve and enjoy your fabulous masterpiece! Garnish with a dollop of yogurt or sour cream to top it off, if desired.