The ABC’s are a little different around the Vega kitchen. Combining apples, beets and coconut milk makes for a rich and hearty beet apple soup that’s perfect anytime.
Ingredients
- 3 large beets, steamed or roasted
- 1 tsp coconut oil
- 1 small onion, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 3 Tbsp ginger, minced
- 2 apples, skin on, diced
- 4 cups vegetable stock
- Salt and pepper
- 1 orange, zested and juiced (optional)
- Coconut milk, to garnish (optional)
Preparation
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Cut roots off beets and cut beets into eighths.
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Heat coconut oil in pot and sauté onion, celery and garlic until translucent (3 to 4 minutes).
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Add ginger, apple and beets. Sauté until apple is soft.
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Add vegetable stock, salt, and pepper, and bring to a simmer. Simmer for 20 to 30 minutes.
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Purée soup. Adjust seasoning. Add more stock if soup is too thick for your liking.
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Add orange juice and zest (optional).
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Serve with coconut milk drizzled on top.
