Beet and Leek Soup
Even the biggest haters of beet haters gonna love this soup!!! Silky velvety sweet savory yesssssss. Packed full of essential vitamins and minerals. This soup not only tastes great but your body will do a happy dance too. Let’s get soupy wid it!!!
Equipment
- blender
- large soup pot
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 leek sliced
- ½ red onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger peeled and finely chopped
- 3 large beets (or 4 beets, if smaller) peeled and diced
- 1 medium parsnip peeled and diced
- 4 cups vegetable broth or more for a soupier texture
- 1 tbsp beet powder optional
- salt and pepper to taste
Instructions
- Heat the avocado oil in a large stock pot on medium high heat. Add the onion and leek and cook for 3-4 minutes, until softened.
- Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
- Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
- Use a ladle to transfer the soup to a high-powered blender. Add the beet powder and Blend for one minute or until creamy. And garnish with thyme and everything bagel seasoning!