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Chilled Cream of Beet Soup by GreenChef Julie Morris

Posted By Julie Morris On July 30, 2010 @ 4:00 am In Full Recipe List,GreenChefs,Recipes / Raw,Recipes / Soups & Salads | 1 Comment

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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