Heart Beet Soup by Chef Elyce | Northern Westchester Moms


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


Preparation Instructions 

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.



Elyce Jacobson is a chef, business owner, and plant-based visionary. With her classical French culinary education she has transformed her expertise into the mastery of vegan cooking. In the 27 years of her culinary career, she created a catering arm for a very successful existing NYC food business, owned several businesses herself, and provided personal cheffing and catering services for hundreds of clients. At the heart of her career as a chef is her desire to help people.  Driven by this desire, she has guided countless clients on their journeys to healthier lifestyles.
The last business Elyce owned was Skinny Buddha Organic Kitchen, which she transitioned from solely organic, to organic, gluten free and completely plant-based. Her business operated out of Mount Kisco for 12 years and Scarsdale for 4 years. Skinny Buddha provided easy access to healthy, vegan food for  the community and had a loyal client base.
Now, Elyce is transitioning to the next chapter of her career as a private chef and vegan consultant. She helps individuals that want to add more plants to their plate sand restaurants that want to add more plant-based recipes to their menus. With her work she hopes to play a part in the changing landscape of plant-based cuisine that is currently taking place throughout the culinary world.   To learn more check out Chef Elyce’s website www.veganchefelyce.com

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