Creamy Dairy-Free Beet Soup
Rated 3 stars by 23 users
Category
Soups
Servings
6
Calories
170
Ingredients
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1 Tablespoon Avocado Oil
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1 Bunch of Scallions, chopped, white part only
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2 Large Beets, peeled and medium diced
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2 Jars of FOND’s Beef Cooking Bone Broth
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2 Tablespoons Fresh Ginger, minced
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2 Cloves of Garlic, minced
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1 Jalapeno, minced (remove seeds if you like it mild)
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15oz Can of Full fat Coconut milk
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Juice of 1 Lime
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Salt & pepper, to taste
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Chopped green part of scallions
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Chopped Cilantro
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Hemp Hearts
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Coconut cream
Garnish
Directions
In a large pot on medium-high heat, add the avocado oil and the whites of the scallions. Saute until they become translucent. Add the beets, bone broth, ginger, garlic and jalapeno.
Loosely cover the pot and bring to a boil. Lower the heat to medium-low and simmer for 15-20 minutes, or until the beets are fork tender. Add the coconut milk and lime juice. Using an immersion blender, blend the soup until it is velvety smooth. Taste for seasoning and adjust if needed.
Serve warm and garnish with chopped scallions and cilantro, hemp hearts and coconut cream.
Nutrition
Calories 170, Carbs 17 grams, Fat 8 grams, Protein 9 grams, Fiber 3 grams
