Golden Beet Soup – Kid Approved!

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Last week, while nearing the end of a 14-day cleanse, I began looking for some new soup recipes to try during my transition back to eating solid foods. I came across this one for Golden Anti-Inflammatory Beet Soup at eaturveggies.com, and after reading that it was designed to “provide antioxidant, anti-inflammatory and detoxification support,” I knew I wanted to try it. Plus, it just sounded delicious!

Fast forward to last night, and I made a vegan version for dinner, paired with the leafy green tops from those beautiful golden beets (which I lightly sautéed with some fresh lemon juice, garlic, and olive oil). It was absolutely wonderful!

Even Zander, whose tastes have become increasingly particular as he grows, wound up eating guzzling 3 bowls full! I will admit that I had to trick him into tasting the soup by telling him that Golden Beet Soup is a food that princes and princesses love to eat (because it is golden). He was extremely skeptical at first. But once he tasted it, there was no looking back. He slurped down his first bowl in about 60 seconds and immediately asked for more. Score!

This soup is light, velvety, and bright (from the lemon), and the cumin gives it such a wonderful flavor. It really is more drinkable than eatable. I might experiment next time and use more beets, so I can set some aside to add in for chunky texture after pureeing the rest into a silky, smooth, creamy soup. But for easing off of a cleanse, this version was absolutely perfect.

Scroll down (below the photos) for the recipe. And enjoy, Your Royal Highnesses! 😉

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GOLDEN BEET SOUP

Ingredients:
2 cups vegan “chicken” broth
3 large organic golden beets (washed, cooked, and peeled)
1 can organic coconut milk
2 Tbsp organic coconut oil
juice of 1 organic lemon
1″ fresh ginger (I didn’t have any fresh ginger, so I used 1 tsp of ground ginger)
1 tsp turmeric
1 Tbsp cumin
dash of salt (I used 1/2 tsp sea salt)

Instructions:
First, scrub and cook your beets. You could probably do this any number of ways, but I brushed mine in olive oil and roasted them in the oven at 400 degrees F for approximately 30 minutes, until they were soft to the touch.

While my beets were cooking, I washed and prepped the beet greens (for my side dish, not a part of this soup), then set them aside to dry. I also juiced my lemon and measured out all of the other ingredients, then added them to my Vitamix.

When the beets were done cooking, I let them cool for a few minutes before peeling (you know they’re done when the skins slip right off into your fingers) and dicing them into cubes. Then I added them to the Vitamix and blended until everything was smooth, creamy, and perfectly warm. I served the soup immediately, straight from the blender.

This is such a quick and easy soup to make from scratch. And the best part is that we have enough leftovers for today’s lunch! Well, as long as Zander doesn’t eat 3 servings again today. 🙂

Ingredients:

2 cups organic chicken bone broth (or vegetable broth for a vegan version)
3 large organic beets, washed cooked and peeled
1 can coconut milk, from BPA-free cans
2 Tbsp. raw coconut oil (optional)
1 lemon (or lime) peeled
1″ fresh ginger, peeled
1 Tbsp. cumin, ground
1 tsp. turmeric, ground
dash of salt

Instructions:

Combine ingredients and blend.

– See more at: http://www.eaturveggies.com/golden-anti-inflammatory-beet-soup-recipe/#sthash.0wreZTdO.dpuf

Ingredients:

2 cups organic chicken bone broth (or vegetable broth for a vegan version)
3 large organic beets, washed cooked and peeled
1 can coconut milk, from BPA-free cans
2 Tbsp. raw coconut oil (optional)
1 lemon (or lime) peeled
1″ fresh ginger, peeled
1 Tbsp. cumin, ground
1 tsp. turmeric, ground
dash of salt

Instructions:

Combine ingredients and blend.

– See more at: http://www.eaturveggies.com/golden-anti-inflammatory-beet-soup-recipe/#sthash.0wreZTdO.dpuf

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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2 Responses to Golden Beet Soup – Kid Approved!

  1. Mike & Gloria McCoy says:

    Sweetie, this really does look good…and kid approved as Zander showed.

    Sent from Mike & Gloria’s iPad.

  2. Pingback: Beluga Lentils with Garlic Asparagus | Vegan Mama

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