This beet soup tastes as pretty as it looks.
I have a new routine that started in late February. At the beginning of the week I make a soup that I will take to work for that week's lunches. This was the inspiration for this recipe. i had already made this sweet potato soup a couple of times and then switched it out with a cauliflower leek soup, but the dreary forecast for this week had me dreaming up something to brighten up my day. I grated the fresh beets instead of cutting into cubes to shorten the cooking time.
Beet & Apple Soup
by Inspired by the Seasons
- 2 c grated beets
- 2 apples cubed - I left the skin on
- 1 chopped onion
- 3 c water
- 1 T olive oil
- 1 can coconut milk, full fat
- 2 T lemon juice
- 1 tsp salt
In a 3 qt pot heat up the olive oil, add onions and cook until translucent, about 5 minutes over medium low heat.
Add apples and beets. Add water until it covers the contents of the pan by 1", 3 cups should be enough. Bring to a boil and then turn down to simmer covering the pan and cooking for 15 minutes. Test the apples to make sure they are cooked to the point of apple sauce.
Blend with an immersion stick or transfer to a blender. Add coconut milk and lemon juice and cook until warmed through. Serve immediately.