Chilled Cream of Beet Soup by GreenChef Julie Morris
Contributing Monkie Julie Morris
Published on July 30, 2010
Section All / Recipes, GreenChefs, Recipes / Raw, Recipes / Soups & Salads
Comment 1
Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.
Serves 4
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For the Soup 4 Medium beets 1 Avocado, chopped 1 Lime, juiced 2 Cups water 3 Tbsp hemp seeds 1 Tbsp ground coriander ¼ tsp sea salt Fresh cilantro leaves & black pepper for garnish (optional) |
Instructions:
1. Roast: Heat the oven to 350 degrees. Trim the beets and remove stems and end. Individually wrap each beet in tin foil. Roast for 1 hour and allow to cool completely. Using a paper towel, rub off the beet skins. Chop coarsely.
2. Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend until completely smooth.
3. Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.
Serve: Pour into serving bowls and sprinkle with cilantro and black pepper if desired.
Healthy benefits: vegan, gluten-free, cholesterol-free
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