Savoury Roasted Beet Soup

I mean, just LOOK. At. This. Colour!!!

Doesn’t it just blow your mind how gorgeous this soup is?… Yes?…Good! Because if you like the way it looks, you’re going to love the way it tastes.

The combination of savoury aromatics and natural sweetness from the beets is such a perfect balance that both satisfies the tastebuds and, simultaneously, feeds your body with a powerful concoction of liver-loving nutrients. Yes, I said concoction. I’m a nerd. You KNOW this!

Yes, the base of onions, garlic and ginger is that beautiful trifecta of anti-inflammatory, antibacterial and antiviral goodness. Beets are also powerful anti-inflammatory foods and, did you also know that, beets are one of the best foods to support the phase 2 detoxification pathways in your liver? Plus they’ve been shown to boost stamina, lower blood pressure and may help to ward off cancer. Don’t you just love how good food can help in so many ways?

On top of its gorgeous colour, insane nutrient profile and out-of-this-world taste, this recipe is one of the easiest you will make. If you can’t do coconut milk, any milk substitute will work – especially as there’s an inherent, delicious creaminess that comes from the addition of hemp hearts, which are full of healthy Omega 3s, protein and fibre.

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As always, when handling beets, be careful! They stain. If you’re worried about your countertops or cutting boards, line with some parchment paper. You can also wear gloves when slicing the beets, but I, personally, like it when my hands get that pink stain. Makes me feel like I’ve really accomplished something.

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Savoury Roasted Beet Soup
 
Use organic whenever possible
Serves: 8
Ingredients
  • - 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.
Instructions
  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.
You can eat this deliciousness straight up or top with something crunchy and savoury like crispy chickpeas (link to that recipe). Even better, save your beet greens, chop them up, give them a light sauté and add that to the mix! If you can get them in good condition, those beet greens are actually one of the most nutritious parts about beets.

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Other toppings could include fresh chopped dill or green onions, roasted cubed potatoes, crumbled organic corn chips or any nut or seed. If you’re enjoying a little dairy, try some goat yogurt in there. YUM! Sky’s the limit.

Can’t wait to hear if you tried this and how you loved it! Cause I know you will.

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In beets we trust,

KD

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