Keeping it short and sweet today with… soup! A creamy beet soup with coconut, ginger and lime to be exact. With a generous sprinkling of black pepper, coriander and cumin for added complexity. And a secret ingredient… hemp hearts! They blend in beautifully with this magenta swirl of savory goodness, adding some protein to an otherwise light, tangy bowl. Inspired by willfrolicforfood.com
Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 496
- % Daily Value *
- Total Fat 41g64%
- Saturated Fat 27g135%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 710mg30%
- Potassium 1022mg30%
- Total Carbohydrate 29g10%
- Dietary Fiber 8g32%
- Sugars 15g
- Protein 10g20%
- Iron 38%
- Folate 83%
- Phosphorus 57%
- Magnesium 50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Set a large soup pot over medium high heat. Add the olive oil and chopped onions and cook until the onions start to brown and become translucent, stirring occasionally.
Add the beets, water / vegetable stock, apple cider vinegar, garlic, ginger, ground coriander, ground cumin, black pepper and salt. Cover the pot and bring to a low boil until the beets are fork tender, 10-15 minutes. Cut off the heat and add the hemp hearts, cashew butter, coconut milk and lime juice. Use an immersion blender on high to blend the soup until smooth and creamy. OR blend the soup in batches in a high powered blender until smooth. Taste and adjust salt/pepper as you like.
To serve, add the soup to your bowls and garnish with chopped cilantro, pink peppercorns, more hemp hearts and a drizzle of coconut milk. I also added blue cornflowers to mine, purely for aesthetic reasons. Serve hot with lime wedges on the side for squeezing over top as you like. This soup is great with a side of black rice, wild rice or ghee-roasted cauliflower pieces!
Ingredients
Directions
Set a large soup pot over medium high heat. Add the olive oil and chopped onions and cook until the onions start to brown and become translucent, stirring occasionally.
Add the beets, water / vegetable stock, apple cider vinegar, garlic, ginger, ground coriander, ground cumin, black pepper and salt. Cover the pot and bring to a low boil until the beets are fork tender, 10-15 minutes. Cut off the heat and add the hemp hearts, cashew butter, coconut milk and lime juice. Use an immersion blender on high to blend the soup until smooth and creamy. OR blend the soup in batches in a high powered blender until smooth. Taste and adjust salt/pepper as you like.
To serve, add the soup to your bowls and garnish with chopped cilantro, pink peppercorns, more hemp hearts and a drizzle of coconut milk. I also added blue cornflowers to mine, purely for aesthetic reasons. Serve hot with lime wedges on the side for squeezing over top as you like. This soup is great with a side of black rice, wild rice or ghee-roasted cauliflower pieces!
