Chilled Cream of Beet Soup by GreenChef Julie Morris

beetsoup juliemorris 01 Chilled Cream of Beet Soup by GreenChef Julie Morris

Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.

Serves 4

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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