Beet Apple Soup

Serves 4

45 Minute Prep Time

By Morgan Shupe on February 17, 2014 , categorized in Lunch, Sides & Appies

Beet soup with coconut flakes and orange zest served in a white bowl on a wooden tray. Ginger, beets and sliced apples in background.

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

  1. Cut roots off beets and cut beets into eighths.

  2. Heat coconut oil in pot and sauté onion, celery and garlic until translucent (3 to 4 minutes).

  3. Add ginger, apple and beets. Sauté until apple is soft.

  4. Add vegetable stock, salt, and pepper, and bring to a simmer. Simmer for 20 to 30 minutes.

  5. Purée soup. Adjust seasoning. Add more stock if soup is too thick for your liking.

  6. Add orange juice and zest (optional).

  7. Serve with coconut milk drizzled on top.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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