Easy, colorful, and full of nutrients: chilled creamy beets soup

Chilled Creamy Beets Soup

Chilled creamy beets soup, August 2012

Pungent beets are on my short list of foods that take effort for me to eat. I’m aware of the sharp flavor in my nasal cavity and the texture somehow puts me off. But when their flavors are deepened by roasting and they’re blendered and combined with other foods that I do like, I enjoy them very, very much. In this recipe, roasted beets are combined with rich avocado and bright lime juice for a healthful and beautiful chilled summer soup.

Serve this strikingly colored creamy beet soup with a sandwich, crackers, or even a beet greens salad. It might also make an impressive appetizer.

On buying avocados: I like to buy them a few days before I plan to use them and when they’re fairly bright green, and I allow them to ripen on the counter. When the skin has darkened and the broad end yields slightly to the touch, I put them in the refrigerator and then use them within a day or two.

Chilled Creamy Beets Soup
5.0 from 1 reviews
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Recipe type: Soup
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Total time:
Serves: 4 to 6
Ingredients
  • 3 to 4 medium beets (about 1 pound)
  • 1 avocado, cubed
  • 1 lime, juiced
  • 2 cups water
  • 1 tablespoon ground coriander
  • 1/4 teaspoon salt
  • Plain yogurt and cilantro leaves for garnish (optional)
Instructions
  1. First, roast the beets: Preheat oven to 350°F. Trim stems and root end from beets. Individually wrap each beet in foil and place on a baking sheet. Roast for 1 hour, then let beets cool enough to handle.
  2. Using a paper towel, rub off the beet skins. (This sounds strange, but it works like a charm.) Trim away the dark, dried-out tops and then coarsely chop the peeled beets. You can roast the beets ahead of time and refrigerate them until you’re ready to make the soup.
  3. Place the cut-up beets, avocado cubes, lime juice, coriander, salt, and 2 cups of water in blender. Blend until smooth. If you want a thinner consistency, add additional water a little at a time and blend just until combined.
  4. Chill in the refrigerator for at least 30 minutes before serving. Leftovers can be stored in the refrigerator for two to three days.
Serving size: 1 cup. Calories: 133; Fat: 7g; Saturated fat: 1g; Unsaturated fat: 0g; Carbohydrates: 17g; Sugar: 10g; Fiber: 6g; Protein: 3g; Cholesterol: 0mg.

 

(Adapted from Julie Morris’s “Superfood Cuisine: Cooking With Nature’s Most Amazing Foods,” Navitas Naturals, 2011. I highly recommend this recipe book. The concept of superfood nutrition is wonderful, and I feel great after eating these nutrient-dense foods.)

Fire King Jadite snack set courtesy of Pink Begonia, Kalona, Iowa.

Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday.

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2 Responses to “Easy, colorful, and full of nutrients: chilled creamy beets soup”

  1. Miachel says:

    Ooh, ground coriandor! What an awesome idea. 🙂


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