There are a few things that really make this beet soup stand out. First, the color is gorgeous! The addition of creamy coconut milk subdues the bright color of the beets slightly and makes it look so rich. Depending on your color preference, Red Ace hybrid beets could be used with the final product resulting in a deep red. If gold is what makes your heart sing try using Golden Detroit beets for a golden orange color!

Additionally, I can’t help but feel so nourished after eating this soup, the old adage of “let food be thy medicine” rings particularly true with this dish. Sometimes I’ll even eat the leftovers for breakfast as I find it so versatile for any meal. I have a sneaking suspicion that even those adamant about their dislike for beets may be converted after sampling this easy and delicious soup.

The microgreen garnish adds another level of beauty. Consider topping each bowl with chard, cilantro, or stay true to the beet theme with beet microgreens.

Ingredients:

• 2 medium sized beets, quartered
• 1 large shallot, roughly chopped
• 4 cloves of garlic
• 2 teaspoons apple cider vinegar
• 1 bunch of parsley, roughly chopped
• ¼ - ½ cup full fat coconut milk
• salt and pepper to taste
• Garnish: microgreens and avocado

Method

1. In a medium sized pot, combine beets, shallots, and garlic. Add enough water so the contents are covered ~½ inch

2. Bring water to a boil and then reduce the heat to low and allow it to simmer until the beets are pierced easily with a fork

3. Transfer everything in the pot to a blender and combine vinegar, parsley, and coconut milk

4. Blend on medium speed until it has all been thoroughly combined, season with salt and pepper to your liking

5. Serve immediately and top with microgreens and sliced avocado