Creamy Dairy-Free Beet Soup
Rated 3 stars by 24 users
Category
Soups
Servings
6
Calories
170
Ingredients
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1 Tbsp FOND’s Pure & Unflavored Tallow
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1 bunch of scallions, white parts only, chopped
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2 large beets, peeled and medium diced
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2 jars of FOND’s Unflavored Beef Bone Broth
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2 Tbsp fresh ginger, minced
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2 cloves garlic, minced
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1 jalapeno, minced (remove seeds if you like it mild)
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15 oz 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 tallow 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, cilantro, hemp hearts, and coconut cream.
Nutrition
Calories 170, Carbs 17 grams, Fat 8 grams, Protein 9 grams, Fiber 3 grams
