Finding a dark cloud or two in your sky doesn’t have to lead to a full day of gloominess. Let the sunshine in with this golden beet soup. Simple yet nourishing, this easy-to-make soup is just what you need to go from dull to bright. Add a swirl of coconut cream for a truly decadent, soul-soothing treat.
Ingredients
2 cups vegetable stock
6 golden beets
2 celery stalks
2 cloves garlic, diced
1 onion, chopped
Olive oil or coconut oil, for sautéing
Pinch sea salt
Freshly ground black or rainbow pepper, to taste
Coconut cream or cashew cream
1/4 cup chives, chopped, to garnish
Pine nuts, toasted, to garnish
Directions
- In large pan, heat oil. Sauté garlic and onions until golden.
- In crockpot, combine vegetable stock, beets, celery, sautéed garlic and onions, salt and pepper. Cover and cook on low for about 1-1/2 hours.
- Transfer mixture to blender and blend until smooth or desired texture.
- Transfer to serving bowls. Swirl in coconut or cashew cream.
- Garnish with chives and pine nuts.