We love a good soup for these winter months and for Valentine’s Day! This Heart Beet Soup by Chef Elyce (www.veganchefelyce.com) is a perfect for you! It is vegan and delicious!
Heart Beet Soup
Target Yield 6 servings
Sunflower Oil 2 floz
Turmeric, ground 0.25 oz
Fennel seed powder 0.25 oz
Organic Jumbo Yellow Onions 2.25 lb (2 lb usable)
Beets 2.63 lb (2 lb usable)
Parsnip 33.33 oz (30 oz usable)
Lemon juice,bottled 1 tbsp
Vegetable Bouillon 2 oz
Coconut Milk bulk 11 floz
Water 80 floz
Organic Thyme 0.5 oz
Peel and dice the onions, beets and parsnips and make all similar size pieces.
Heat the oil in a stock pot over medium heat.
Add the turmeric and fennel powder and stir until bubbly and fragrant.
Add the onions, beets and parsnips and stir to coat in the herbed oil.
Cover and let the vegetables sweat until they are soft, stirring occasionally.
Turn the heat up and add the lemon juice and stir to scrape up any bits that may have stuck to the bottom of the pot. Add the bouillon (I like Better than Bouillon Vegetable) and stir to coat.
With the heat turned up, add the coconut milk and the water and bring to a boil.
Once the soup comes to a boil, reduce the heat and continue simmering for 30-45 minutes. Remove from heat and blend with an immersion blender or in a standard blender.
Stir in the fresh thyme and season to taste with salt and pepper. Serve hot.
Will last for up to one week in the fridge and 4 months in the freezer.