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.
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
Can I do it with raw beets? Will it blend?
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.
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.
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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