Beet, Ginger and Coconut Soup
HAPPY NEW YEAR EVERYONE! It’s 2016 and this year is going to be AMAZING! Well, I’m setting my intention for it to be at least 🙂
This is a BIG year for Marin mama! I’m going to be finishing up Natural Chef school in March, and I therefore need to figure out my next career move before I finish school, YIKES! It’s super scary, but exciting at the same time, but a little more on the scary side, as I’m not sure what’s out there for little old me. I’m going to be spending the next few months researching, networking and getting a feel for what’s out there career-wise for me. I have some ideas brewing, but I’m not entirely sure yet what’s the best path, so I’m just going to keep following my heart, intuition and gut and see where it leads me. I will be sure to keep you all updated on where I’m heading.
I really want to thank all of you that left comments in the last popover pan giveaway post! Your comments are so helpful to me and really give me insight as to who my readers are, and what you’re all looking for going forward. The main consensus that I got from all of you is that you want healthy, simple and easy recipes. I also loved hearing that some of you wanted more emails, (that was a happy surprise) so I’m taking care of that today and sending out this one (2 posts in one week, go Marin mama)!
So, let’s move onto this gorgeous beet, ginger and coconut soup. Seriously, isn’t this soup just gorgeous with its raspberry color? I made this particular soup for my midterm. One of our tests was to make a soup using vegetable stock and seasonal vegetables. The glitch was that we were not told what vegetables we would have available to work with, so that stressed me out a bit, as I’m not good at improv cooking. I knew that there would be butternut squash and carrots available, (because those are seasonal vegetables) so going into the midterm I had in the back of my mind a few soup ideas using those vegetables. Well, when it was time for our midterm, I scrambled back to the kitchen and found that most of the carrots and squashes were taken by other students. I then noticed these 2 gorgeous beets, (big step for Marin mama, going improv here) so I decided to go for it and create something with the beets. I was originally thinking of making a carrot and ginger soup, so I just switched out the carrots and used these beets instead, pretty genius!
I LOVE beets, but know they’re not a favorite for most people because of their strong earthy flavor. This soup tastes like beets, but the ginger, coconut oil and coconut milk help to soften the earthy flavor of the beets and gives them a subtle sweetness. The pureed texture of the soup is creamy, light and soft!
I’m also answering a few more of your “healthy recipe” requests with this post, because this soup is not only uber healthy, but vegan and simple to make as well. It’s the perfect soup to start out the new year in a healthy way! YAY!
Nutritional benefits of beets: Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects. They’re great for the liver, as they stimulate the liver’s detoxifying processes. The pigment (betacyanin) in beets is a powerful anti-cancer fighting agent and that paired with the high fiber content of beets help protect against colon cancer. They’re also rich in carotenoids, which may help boot brain functioning and stave off depression.
This soup uses only whole-food seasonal ingredients and is extremely beautiful to boot! I mean take a look at that bowl of raspberry heaven below. If you want to impress some guests this winter, serve up a bowl of this soup as an appetizer. This soup is not only jaw droping gorgeous in color, it’s also unique in its flavor! This soup is simple to whip up, but no one needs to know that, right?
beet, ginger and coconut soup:
- 1 tablespoon unrefined coconut oil
- 1 medium yellow onion, diced (approx. 1 overflowing cup)
- 1 teaspoon sea salt, plus more to taste
- 3 cloves garlic, minced
- 1 tablespoon peeled and finely chopped fresh ginger
- 2 large red beets, or 3 medium beets, peeled and diced in to 1/4 inch cubes (about 4 cups)
- 4 cups vegetable stock – you may have to use a bit more
- 1/4 to 1/2 cup full-fat coconut milk, well stirred
- optional – juice and zest of 1/2 lemon
- recommended toppings: matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and coconut milk
Tip: Cutting your beets into smaller 1/4-inch cubes will help them cook faster.
Heat the coconut oil in a large pot over medium heat. Add in the onions and salt, and cook, stirring occasionally until the onions are softened and translucent, but not browned, about 5 minutes. You’re basically sweating the onions here, not browning them.
Add in the garlic and ginger, and cook, stirring often for 3-5 minutes, until softened and fragrant.
Add in the diced beets.
Pour approximately 4 cups stock over the beets (you want just enough stock to cover the beets by an inch, you can always add more stock if needed after you puree the soup).
Bring the soup to a boil. Once the soup comes to a boil, reduce heat, cover soup and simmer until beets are fork-tender, approx 20-40minutes. The cooking time here depends on how small and evenly you dice your beets. You want the beets to be fork tender before you puree them.
Puree the soup either using a hand-held immersion blender, or a blender. I always use my vitamix blender because I love a really smooth and creamy soup.
NOTE: I always wipe down the soup pot while the soup is pureeing, so there are no chunks leftover in the pot.
Return the pureed soup to the pot.
Warm up the soup and add in the 1/4 cup coconut milk and give it a taste. Add in more coconut milk and salt to taste. I just used 1/4 cup coconut milk and thought it was perfect, as I could still taste the flavor of the beets, but the milk helped to soften their earthy flavor a bit.
Add more stock if needed to thin out the soup. Give another taste and adjust any of the seasonings.
If you want to add a pop of flavor, feel free to add juice and zest of half a lemon.
Garnish each bowl with matchstick sliced roasted beets, toasted pistachios, chopped fresh parsley and a drizzle of coconut milk.
To toast pistachios: Preheat oven to 300 degrees. Toast pistachios on a parchment-lined baking sheet until golden, about 10 minutes. Did you know that one ounce of pistachios contains more fiber than a half-cup of spinach? They’re also a heart healthy fat, high in protein, excellent source of B vitamins and are the richest source of potassium than all nuts. So why not top your soup with these nuts!
Want to get more beets in your diet, then try my beet, carrot, apple and ginger juice. You don’t even need a juicer to make this juice, as I show you in my post how to make it without one!
Love vegan soups, then you need to try my vegan butternut squash soup. It’s amazing, and gets made weekly here in the fall and winter. I use coconut oil and coconut milk in the soup instead of butter and cream.
Here’s another vegan classic soup that I love, cauliflower soup.
Anyway, I wanted to get this New Year off to a healthy and productive start, so I hope you enjoy this post and this soup! Thanks again to all of you who left comments about what you’re looking for in 2016! You rock!
Happy New Year everyone!