The ABC’s are a little different around the Vega kitchen. Combining apples, beets and coconut milk makes for a rich and hearty beet apple soup that’s perfect anytime.
- 3 large beets, steamed or roasted
- 1 tsp coconut oil
- 1 small onion, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 3 Tbsp ginger, minced
- 2 apples, skin on, diced
- 4 cups vegetable stock
- Salt and pepper
- 1 orange, zested and juiced (optional)
- Coconut milk, to garnish (optional)
Cut roots off beets and cut beets into eighths.
Heat coconut oil in pot and sauté onion, celery and garlic until translucent (3 to 4 minutes).
Add ginger, apple and beets. Sauté until apple is soft.
Add vegetable stock, salt, and pepper, and bring to a simmer. Simmer for 20 to 30 minutes.
Purée soup. Adjust seasoning. Add more stock if soup is too thick for your liking.
Add orange juice and zest (optional).
Serve with coconut milk drizzled on top.