Beet Coconut Soup
Very light and refreshing! 🥥
Recipe
Time: ~ 1 hr
Servings: 6
Equipment
Cutting board
Knife
Ingredients
1 tablespoon coconut oil
1 medium yellow onion, diced
1 teaspoon salt
3 cloves garlic, minced
1 tablespoon ginger
2 large red beets, or 3 medium beets, peeled and diced in to 1/4 inch cubes (about 4 cups)
4 cups vegetable stock
1/2 cup full-fat coconut milk
Instructions
Prep
Dice onion
Mince garlic
Peel and chop beets into 1/4” cubes
Cook
In the Dutch oven, heat the coconut milk on medium heat.
Add the salt and onions. Cook until softened.
Add the garlic and ginger. Cook for another few minutes.
Add the beets and stock.
Bring to a boil, cover, and reduce to a simmer until the beets are fork-tender.
Taste and season as needed.
Puree the soup and enjoy!