Savoury Roasted Beet Soup
Use organic whenever possible
Serves: 8
  • - 1 tbsp coconut oil.
  • - 1 large onion, diced
  • - 5 cloves garlic, sliced.
  • - 2 tbsp fresh ginger, diced.
  • - 3 beets, scrubbed and ends trimmed.
  • - 2 cups filtered water
  • - 1 can full fat organic coconut milk (approx. 1 ½ c)
  • - ¼ c hemp seeds.
  • - 1 lemon, juiced.
  • - ½ tsp sea salt + pepper.
  1. Preheat oven to 400F.
  2. Scrub beets and trim tops and bottoms, wrap in foil and place in oven (on baking sheet in case the juices drip) for 50-60 minutes.
  3. Meanwhile, in frying pan on medium heat, heat coconut oil: sauté onion, garlic, ginger until softened.
  4. Remove beets from oven, skins should easily rub off (I do this under cool, running water). Cut into chunks and place in food processor or blender with sautéed veg, coconut milk, hemp seeds, lemon juice, water and salt + pepper. (This will likely need to be done in 2 batches depending on the size of your blender).
  5. Pour puree back into pot on stovetop on and gently heat through to desired temp. Serve immediately.
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