Beets and Beet Juice

Easy Vegan Beetroot Soup

Ingredients:

• 4-5 medium beets – scrubbed and trimmed of hard bits, diced
  
  
• 1 large potato peeled and diced, or ½ small cauliflower chopped
  
  
• 2 stalks celery washed and chopped
  
  
• 2 cloves garlic (optional)
  
  
• ½ tsp celery seed
  
  
• 2 bay leaves
  
  
• 1 cup coconut cream
  
  
• Vegetable broth to cover vegetables
  
  
• Bragg’s Liquid Seasoning or Coconut Aminos 
  
  
• Vegan yogurt (for non-vegetarians’ sour cream is the classic)

Directions

• In a large saucepan combine beets, potato or cauliflower, celery and garlic and cover with broth.
   
• Bring to a boil then reduce and simmer covered until the vegetables are soft - about 15-20 minutes.
  
  
• Let soup cool sufficiently to transfer safely to a blender.
  
  
• Remove bay leaves and blend until velvety smooth.
  
  
• Add coconut cream a little at a time until you reach the desired colour and consistency.
  
  
• Add Bragg’s or Coconut Aminos to taste.
  
  
• Return soup to the pot and warm up.
  
  
• Serve with freshly ground black pepper and a dollop of yoghurt.
  
  
• Makes 3-4 servings.