This creamy and comforting beet soup is not only beautiful, but the red-violet pigments in beets actually contain a unique and valuable antioxidant called betacyanins. They're widely studied for their ability to support healthy detoxification and manage inflammation response. Beets also contain important nutritents like potassium, vitamin C and iron. A recent study in the Journal of Applied Physiology showed beet juice consumption increased stamina and exercise tolerance.
Maca and turmeric are two other superfoods found in this soup. What an amazing way to consume these superfoods!
Cumin Beet Soup
Serves 4
1 lb beets (about 3 to 4 medium), trimmed and scrubbed
1 tbsp beet powder
1 tbsp coconut oil
½ tsp cumin seeds
2 cloves garlic, minced
1 large yellow onion, diced
1 tbsp maca powder
½ tsp ground turmeric
¼ tsp chile powder
½ tsp sea salt
1 13.5-oz BPA-free can full-fat coconut milk, divided
2 tsp dulse flakes
1 tbsp fresh lemon juice
Ground sumac, for garnish, optional
Beet sprouts, for garnish, optional
D I R E C T I O N S
1. Preheat oven to 375oF. Wrap beets individually in foil, then place on a baking sheet. Roast for 60 to 90 minutes, or until very soft. Remove beets from oven and let rest until they are cool enough to handle. Peel away and discard beet skins; dice beets. Set aside. Another cooking option is to cook the beets in your Instant Pot. Add a half cup of water, place the beets on the steamer rack that came with your Instant Pot, and set the time for 7 minutes.
2. In a medium saucepan over medium, warm coconut oil. Add cumin seeds and lightly toast until fragrant, about 1 minutes. Add garlic and onion and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add beet powder, maca, turmeric, chile powder, salt and 2 cups water. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
3. To saucepan, stir in 1½ cups coconut milk and simmer for 1 minute to warm. To a blender, transfer soup and add dulse flakes and lemon juice. Puree until smooth –be sure to blend very thoroughly for an even silky texture. Serve warm and drizzle with remaining coconut milk. If using, add a sprinkle of sumac and beet sprouts for garnish.
Enjoy!
Kelly Harrington, MS, RDN
Registered Dietitian Nutritionist for Healthy Goods
Recipe courtesy of Julie Morris and cleaneating.com
