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Beet Ginger & Coconut Milk Soup

  • Prep Time: 5 min
  • Cook Time: 5 min
  • Total Time: 10 min
  • Yield: 3-4 servings

Beet Ginger & Coconut Milk Soup served with Sprouted Seed Crackers Garlic & Herb Recipe


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


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.