Description
Beet soup is a creamy, savory blend of beets, parsnip, ginger, onion, and garlic. This smooth and velvety version is rich in flavor and perfect served alone or with a salad or hearty main dish.
Ingredients
- 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 smaller beets)
- 1 medium parsnip, peeled and diced (approx 1 cup)
- 4 cups vegetable broth, or more for desired texture
- Garnish:
- Coconut cream or yogurt
- Parsley
- Black sesame seeds
- Cracked black pepper
Instructions
1. Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3–4 minutes, until softened.
2. Add the garlic, ginger, salt and pepper and cook for an additional 1–2 minutes, until fragrant.
3. 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.
4. Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
5. To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds, and cracked black pepper.
Notes
Adjust broth amount for preferred consistency.
Use caution when blending hot soup—blend in batches if necessary.
This soup can be made ahead and stored in the fridge for up to 4 days.
Freezes well for up to 3 months in a sealed container.