BEET SOUP WITH COCONUT MILK
This rich, dark pink soup is creamy with an earthy flavor. The coconut milk brings out the natural sweetness of the beets. Quick and easy to make. If you have leftover roasted beets, use them in this recipe to add more depth to the flavor. Cut down the beet cooking time to 10 minutes to heat through.
Provided by mihart.m
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- Heat coconut oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add chicken stock, beets, coconut milk, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until beets are fork-tender, about 20 minutes.
- Puree soup with an immersion blender until smooth. Stir in coconut milk, dill, salt, and pepper until combined.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 14.5 g, Cholesterol 0.6 mg, Fat 22.9 g, Fiber 4 g, Protein 4 g, SaturatedFat 19.7 g, Sodium 667.8 mg, Sugar 7.7 g
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