Savory Beet Soup Recipe
Why not celebrate National Heart Health Month all throughout the year by making this heart-healthy, bright red beet soup, which contains 1½ servings of vegetables per cup.
Overview
Total time: 02 M
Servings: 4
Calories: 73
Ingredients
- 1 tsp. coconut oil
- 1 clove garlic quartered
- 1/4 tsp. ground black pepper
- 1 cup lite coconut milk
- 1/4 onion roughly chopped
- 3/4 tsp. salt
- 1 cup vegetable broth or chicken broth
- 2 cups steamed beets
Nutritional Information
- Serving Size: 1 cup
- Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 741mg
- Carbohydrates: 13g
- Fiber: 2g
- Sugar: 9g
- Protein: 2g
Instructions
- Heat oil in pan.
- Add onion and garlic, and sauté until onion is tender.
- Add all ingredients to WildSide+ or FourSide jar. Secure lid and select “Soup.”
Notes
Add 1 teaspoon basil prior to blending.
Can I do it with raw beets? Will it blend?
Made it wiyh rice milk as that is all I had. Have a burning sensation at the back of my throat? How long and why steam beets? Thanks
A nice soup. I didn’t have quite enough beets so I added 1 medium carrot to thicken it up a bit. If you like cumin, try adding about 1/2 tsp.
Larkin, I don’t Know Why The steemed beets, But I Prefer Mine Roasted. Scrub, Keep Intact With A Little Stem Still Attached. Wrap Each Beet Tightly In tin Foil. roast At 350-400 F For 2 hours or More Till Tender. You Can Keep them In The Frig Until Needed.
Used whole milk instead of coconut milk. This was delicious! Roasted my beets last night, peeled this afternoon, and had a quick soup ready to go for dinner. Added some fresh dill for some more delicious flavour. Surprisingly satisfying, too.
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