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.
We have beets growing in abundance in our little square foot garden area. What to do with them was a question. I also have a wonderful Blendtec blender and happened to find this beet soup recipe. I added the basil and a scoop of the new Blendfresh Red Fruits and Veggies and some zucchini squash. Oh, my, it spunked it up. My other blender is being retired to the pantry to meditate on its inability to make hot soups as well as other things. By the way, the soup tastes great cold.
Hi. I made this with canned organic beets— easier and delicious hot OR cold. I saved the beet juice and added it to a smoothie!
can you substitute almond milk for coconut milk & if so, does the measuring amt differ or remain the same? thank you:)
Nice, this was really good! I’m going to have crimson piss for a week now (-;
Is this soup served hot or cold?
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