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Beet Ginger & Coconut Milk Soup
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Beet Ginger & Coconut Milk Soup
Print this Recipe
Prep Time:
5 min
Cook Time:
5 min
Total Time:
10 min
Yield:
3-4 servings
Ingredients:
1 tsp olive oil
1 cup onion, chopped
3 garlic cloves, minced
1 heaping tbsp fresh ginger, minced
1 1/2 cups cooked beets, chopped (about 4 medium beets)
3 cups vegetable stock
1/4 tsp salt
1/2 tsp pepper
Full fat coconut milk (for garnish)
Hemp hearts (for garnish)
Cracked pepper (for garnish)
Microgreens (for garnish)
1 box
Simple Mills Garlic & Herb Sprouted Seed Crackers
Instructions:
HEAT
a large saucepan over medium-low heat. Once hot, add olive oil, onion, garlic and ginger.
SAUTÉ
for 5 minutes.
ADD
beets, vegetable stock, salt and pepper to the pan and increase heat to high. Warm up for 5 minutes.
TRANSFER
to a high speed blender and blend until smooth.
TASTE
and adjust seasonings by adding more salt for saltiness or pepper for heat.
SERVE
in bowls topped with a drizzle of coconut milk, hemp hearts, freshly cracked pepper and micro greens.
ENJOY
with
Simple Mills Garlic & Herb Sprouted Seed Crackers.