Sweet Valentine soup
I made this soup for Valentine's day in February, yet somehow I forgot about it. I love beets, so everything beet seems like a good idea.
This soup is deep, hearty, sweet, a perfect recipe for the month of love. It isn’t just delicious, it’s also jam-packed with nutrients. It should be on your list of fall and winter meals, perfect for warming up your body on a cold day, with health benefits for your gut.
Soups have a special place in my heart and my diet. They will always be the meals that bring me comfort, easy to make, easy on digestion, packed with veggies, diversity, and fiber.
This beet soup is super sweet because of the sweet potatoes and beets. If you are looking for a more neutral taste, you can use regular potatoes. Of course, like with everything else, this soup can be modified for different dietary needs.
If this soup does not look appealing to you, it is alright with me. Find one recipe that does look delicious and has your favorite veggies and meats. I share recipes that I like for inspiration, yet you are encouraged to create your own. I will be sharing more soup recipes in the future, so keep following!
The takeaway is to EAT MORE SOUPS!!
RECIPE
Ingredients
3 large beets
3 large sweet potatoes
2 Tbsp avocado oil
1 big red onion, or 2 small
5 garlic cloves
1 tsp ginger paste
3 cups broth(veggie, meat) or plain water
2 cans of coconut milk
1 Tbsp pink Himalayan salt, more as desired
1 tsp black pepper
1/2 tsp cumin powder
1/2 tsp coriander powder
juice from half a lemon, optional
chives, parsley, or dill for garnish
Instructions
Wash, cut in half, and place the beets and sweet potatoes on an oven tray lined with parchment paper
Bake at 400F for 30-40 min, or until fully cooked(you can also use pre-cooked red beets)
When the beets and sweet potatoes are cooked, peel them, and start making the soup.
Chop and sauté the red onions, garlic, ginger with the spices in the avocado oil.
Add the beets, potatoes, coconut milk, and broth to the pot; cook everything for 15 min.
Blend the soup to a smooth consistency in a blender
Pour the soup back into the pot and cook for 5 more minutes
Taste for salt and pepper; add a splash of lemon juice if you want.
Serve with chopped chives, parsley, or dill.
Enjoy with some gluten-free bread or gluten-free tortilla chips!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my opinions, hoping that I can inspire some of you to make better choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana