Cilantro Beet Soup: A Perfect Vegan Holiday Dish, Ready in Ten Minutes
One of our top tips for thriving through the holidays is to be a good guest. Offer to bring something to the party that is a healthy option that you enjoy. We have the perfect detoxing pick me up that is great for entertaining. This 10-minute, 5 ingredient, one pot, antioxidant packed blended soup is a perfect start to any festive meal. Or pour them into small glasses and serve as soup shooters during your cocktail party!
Blended soups are simple and quick to make yet elegant and sophisticated in presentation. We serve them as an appetizer, a light lunch or an on the go snack in a mason jar. Our kids love them too. This soup is fabulous cold or hot and even better the next day, so prep it ahead!
Beets have dietary fiber, vitamins B, C, E and K, minerals, magnesium, iron and copper. Beets help boost the immune system, energy levels and promote detoxing.
Pair the soup with fresh ginger and cilantro for even more immune boosting benefits and anti-inflammatory properties. For texture, zest and color, finish with a sprinkle of protein packed pistachios, a generous squeeze of lime, fresh cilantro, and a drizzle extra virgin olive oil.
Ingredients
Serves: 4
- 1 package of organic pre-cooked beets, we enjoy “Lovebeets”
- 1.5 cups coconut milk
- 2 cup of vegetable stalk
- 1.5 inches of fresh ginger
- Pinch of Himalayan sea salt
Garnish:
- Crushed pistachios
- Generous squeeze of lime
- Fresh Cilantro
- Himalayan Sea Salt
- Extra Virgin Olive Oil
Preparation:
- Add all the ingredients to a pot and cook on low to medium heat for 10 minutes.
- Add the soup to a blender and blend for a few minutes.
- Serve warm and garnish with: crushed pistachios, a generous squeeze of lime, fresh cilantro, a pinch of Himalayan sea salt and a drizzle of extra virgin olive oil. Or, serve cold in a mason jar with the garnishes included.
With love and gratitude,
Christine & Stephanie
