Beet Coconut Soup.

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:

Seitenbacher Vegetarian Vegetable Broth and Seasoning, 5-Ounce Cans (Pack of 6)

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.

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Beets Coconut Soup.

Ingredients:

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:

 Ingredients

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.

Enjoy!!!!

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