Hi there! I had boatloads of beets from our CSA, and knew I needed to make something with them. They’d been sitting in my fridge for a good 3 weeks….so it was time.
Enter this delish coconut beet soup. It is a beautiful, creamy, rich, and a lovely pink color that is sure to impress. When I brought it into work I got no less than 15 comments and questions as to what I was eating–so, this recipe is for you guys.
It was pretty easy to throw together after work. After the initial chopping and sautéing, you just chill and let it boil (or if you’re like me you whip up a batch of PB cups!) Or I suppose you could be a ‘real person’ and make a full healthy meal too 😉
Basically it is chop, sauté, boil, and blend. Easy peasy!
I had the leftovers for dinner the next day with avocado rosemary toast, and mmmmmm, it was good. Highly highly recommend that combo if you want to make it heartier.
- 5 small beets
- 1 large onion
- 4 cloves garlic
- 2 Tb coconut oil
- 1 can full fat coconut milk
- 3 c water
- 1 ts red pepper flakes
- 2 ts salt
- Garlic greens or chives, for garnish
- Wash the beets and cut the ends off. Dice them into 1/2 inch cubes.
- Dice the onion and garlic.
- Sauté in large saucepan with coconut oil until the onion is translucent, 3-5 minutes.
- Once the onion is translucent, pour the coconut milk and water into the pot. Add the red pepper flakes and salt.
- Add the beets to the pot, and boil for 25 minutes with a lid on.
- For a creamy soup, blend the mixture on high until smooth. Alternatively, leave it chunky.
- Spoon into bowls and garnish with chopped greens.