Hello foodie friends, bringing you a healthy vibrant beetroot soup today. So smooth, so full of flavor and so simple to make. It takes only a few ingredients to whip up this hearty bowl of goodness. Perfect for the colder days to come.
I believe beetroot soup should be on everyones xmas list this year. Pairing it with winter herbs such as rosemary, thyme and red wine. It makes for the perfect winter treat. Plus how gorgeous is that deep pink/purple color?
As almost all soup recipes, this one is fairly simple. All you need to do, is wait while its simmering and enjoy it when its ready to eat.
Personally I am a big fan of beets. They are very nutritious and super versatile when it comes to cooking. I’ve used beets in tons of recipes in the past and love seeing what I can do with them:
Beet Ravioli with Cashew Cheese
If you happen to make this recipe, please let me know. I’d love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.
Healthy Beetroot Soup
Bringing you a healthy vibrant beetroot soup today. So smooth, so full of flavor and so simple to make. It takes only a few ingredients to whip up this hearty bowl of goodness.
Ingredients
- 5 fresh beets (peeled and diced into 1x1 inch cubes)
- 1 onion (peeled and diced)
- 1/2 cup red wine
- 4-5 fresh thyme sprigs
- 1 rosemary sprig
- 6 cups of vegetable stock (or chicken stock for paleo)
- salt and pepper
- optional: 1/2 can of full-fat coconut milk/cashew milk
Instructions
Place beets and onions in a large pot/dutch oven with a little bit of avocado or olive oil. Sear beets and onions over medium-high until onions are translucent.
Deglaze with red wine. Add in herbs and stock to cover the beets and cook over low-medium heat for about an hour until beets are soft.
Use handmixer or transfer liquid into a high speed blender to puree. Transfer back into the pot and add coconut milk. Simmer for another10-15 minutes. Serve immediately and store in fridge for up to 3 days.
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