Recipe Of The Week: Beetroot Soup

Super-healthy components bathe in a bowl of creamy beetroot soup in this easy winter warmer! Beetroot is a good source of vitamin C. It's an antioxidant that helps boost your immune system and protect cells from damaging free radicals. It also supports collagen production, wound healing, and iron absorption.

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INGREDIENTS:

1 tablespoon olive oil

1 large yellow onion, diced

3 cloves garlic, finely chopped

1 tablespoon finely chopped ginger

3 large red beets, peeled and cut into 1/4-inch pieces

5 cups vegetable stock, divided

14.5 ounces low-fat coconut milk

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

Parsley (optional)

Crusty bread (optional)

METHOD:

- In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes.

- With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper.

- Garnish with parsley and julienned beets and serve with bread, if desired.

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