Summer Beet Soup

This summer beet soup blends nutrient-rich roasted beets with creamy coconut milk, apple cider vinegar, garlic, and savory vegetable stock into a vibrant, fiber-packed blended soup that’s cooling and antioxidant-rich — perfect for light lunches or seasonal meals.

Prep Time

Minutes

Cook Time

n/a

Minutes

Makes

Servings

Serving

1 cup

Size

Calories

120-170

Per Serving

Ingredients

6 medium organic beets, peeled and cooked
1/4 cup of organic coconut milk, full fat & unsweetened
Sea salt and pepper, to taste
2 tablespoons of apple cider vinegar
1 tablespoon of extra virgin olive oil
1/4 teaspoon of cumin powder
1 garlic clove, peeled and whole
2 cups of filtered water
2 cups of organic vegetable stock
4 tablespoons of plain unsweetened coconut yogurt, for garnish
Flat leaf parsley, for garnish

Summer Beet Soup is a refreshing, nutrient-dense way to enjoy one of nature’s most powerful root vegetables during warmer months. Light yet satisfying, this vibrant soup highlights the natural sweetness of beets while delivering antioxidants and gut-supportive ingredients that make it ideal for seasonal detox support, light lunches, or elegant starters.

Directions

In a Vitamix or high-speed blender, add all ingredients,( except the garnishes) into the container. Blend on high for 2 minutes or until completely smooth.

Pour out finished mixture into 4 bowls.

Garnish each soup bowl with 1 tablespoon of coconut yogurt and a few sprigs of fresh parsley.

Summer Beet Soup

Prep Time

Cook Time

Makes

Serving

Calories

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Ingredients

Directions

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