Recipe- Healthy For Winters Beet Soup

Recipe- Healthy for Winters Beet Soup

Beet soup isn’t just delicious, it’s also jam packed with nutrients. A mix of beets, parsnip, ginger, onion and garlic, this blended version is creamy, savory, and rich in flavor. Top it off with a swirl of coconut cream (or yogurt), parsley, and black sesame seeds.While you commonly find beets roasted, blended into hummus, blended into a smoothie or chilled on top of a salad, I’ve decided to switch things up a bit. Today I’ll be blending fresh cut beets (not roasted) into a silky, warm soup.

Now, let me tell you why this soup should be on your list of fall and winter meals. It’s perfect for warming up your body on a cold day, is a bright mixture of delicious earthy flavors, and reaps of health benefits that are good for your gut.

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 beets, if smaller)
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

Method

* 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.