I love beets. I guess it comes from my culture and our traditions to cook. We use beets a lot in our recipes: soups, salads etc.
One of my favorite dishes is Ukrainian Borsch. It’s a traditional Ukrainian soup with beets.
The soup I decided to make today tastes very similar to Borsch, but takes less time to make. I got some juicy and fresh beets at the farmers market two days ago, so the decision to make the beet soup today was obvious. I love using coconut milk in this recipe, because it gives the creamy texture to this soup and makes it even more delicious. I also used some lemon juice in the recipe to turn it to a vibrant star.
The recipe asks for vegetable stock, but I don’t use the store bought one, and I didn’t have the homemade this time, so I used some:
This is the only one I trust. It has few ingredients and all of them are safe to eat: nutritional yeast extract, carrots, onions, turmeric root, parsley, leek, nutmeg, garlic, lovage, celery, pepper, balm, dill, paprika, rosemary, mustard.
Beets Coconut Soup.
4 large beets; peeled and cut into 1″ chunks
1 onion, diced
4 cloves garlic, minced
3 tbsp lemon juice
4 cups vegetable stock or 4 cups of water
1 can coconut milk (approx. 400 ml)
1 tablespoon coconut oil
sea salt and freshly ground pepper to taste
In a large pot, heat coconut oil over medium heat. Add onion and garlic and sauté for five minutes. Add vegetable stock and beets and bring to a boil. Cover, lower heat and let simmer for approx. 20-30 minutes, or until beets are tender. Using a blender, purée the soup. Add coconut milk, lemon juice, salt and pepper and stir.
I served it with whole wheat baguette with homemade vegan cream cheese.
Here is a quick and easy recipe for vegan cream cheese which is my favorite so far.
Vegan Cream Cheese:
1¼ cups pine nuts
½ teaspoon sea salt
1 tablespoon lemon juice
1 very small clove of garlic
2 tablespoons water
½ chopped white onion
1 tbsp. coconut oil
Add pine nuts, salt, lemon juice, garlic, onion, water, and coconut oil to a food processor. Process until creamy. Pour mixture into container. Cover container and freeze 2 hours, then store in refrigerator.