Coconut beet soup

This weather is screaming warm cozy foods! This soup is a perfect comfort dish. It’s delicious, light, filling and gorgeous!¬† This healthy coconut beet soup is garnished with stunning¬† beet slices and pea shoots from Acre 10 Gourmet Greens and is served with a warm ciabatta bun. Put on your favourite pj and get ready for a cozy dinner!¬†

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted. 

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Preparation

1

Prepare the vegetables for the soup: Wash and rinse all produce.  Dice the onion in 1 cm dices. Peel the potatoes and beets (except one) and cut in 1 cm dices.

IMPORTANT:  ensure to set aside 1 small beet for decoration. 

 

2

Cook the soup:  In a large pot on medium high, add oil (1/2 tsp, 1 tsp) and onion and cook for about 5 minutes until tender. This should take about 5 minutes.

Once the onions are tender, add salt (1/4 tsp, 1/2 tsp), pepper (1 pinch, 1/8 tsp), herbes de Provence & garlic powder, potato dices, beet dices and water (4 cups, 8 cups). Note that you can adjust the amount of water based on how thick you like the soup. We recommend adding water until it just covers the vegetables in the pot. 

Bring the soup to a boil on high heat and cook about 20 minutes until the beets and potato are fork tender. 

When the vegetables have 10 minutes left too cook, turn on the oven to 430F to heat the ciabatta buns. 

3

Add the coconut mylk:  Set aside about 1 tsp of coconut mylk & vegetable stock concentrate per serving to garnish.  Add the rest of the coconut mylk & vegetable stock concentrate to the soup.

4

Blend the soup: Place the soup in the blender and blend until smooth, about 1 minute. If required, blend the soup in 2 batches to ensure the blender is not overfilled. Return the blended soup to the pot. Combine. Taste and adjust salt and pepper based as desired.

5

Prepare the toppings & warm up the buns: Cut the ciabatta buns in 2 and place them on a baking sheet, cut side down. Heat in the oven for about 2 minutes. Peel the  beet set aside on step 1 and slice it as thin as possible.

6

Assemble and serve:  In individual bowls, place the soup, Garnish with the coconut mylk and vegetable stock concentrate that you set aside in step 3.  Garnish with the pea shoots and slices of beet To prevent the beet slices from sinking in the bowl place the slices flat on the soup. Serve with a warm ciabatta bun. 

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted. 

bon appétit!

Ingredients

Included

2 portions

4 portions

potato

350 gr

700 gr

beet

400 gr

800 gr

onion

1 small

1 medium

herbes de provence & garlic powder

1 1/2 tsp

3 tsp

coconut mylk & vegetable stock concentrate

3 tbsp

1/3 cup

ciabatta bun

2

4

pea shoots

3 gr

6 gr

oil*

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

pepper*

1 pinch

1/8 tsp

water*

4 cups

8 cups

Dr. Herrington's Health Fact

Regina Naturopathic

BEET 
Beets are high in a compound called nitrates. When we consume nitrates, bacteria in our saliva converts this to nitrites which increases the bioavailability of nitric oxide. This increase in nitric oxide from consuming beets, or beetroot juice, has been shown to lower blood pressure, improve exercise performance, and support health lung function

Cooking with kids

Cooking for kids?
Go easy on the radish shoots and raw beet slices for kids  as they may not like  their flavour.

Making this recipe with kids?
Ask the child to help by completing step 3 & 6:

  • Add the coconut mylk
  • Assemble¬†& Serve

Recommended Wine Pairing

DEINHARD RIESLING MOSCATO
A unique blend of German Riesling with the fruitiness of Moscato.
Region: Germany
Colour: White
Alcohol:
10%
Price (SLGA): $16.00

GEORGE DUBOUEF BEAUJOLAIS NOUVEAU
Beaujolais Nouveau is a red wine made from Gamay grapes from the Beaujolais region of France. Beaujolais nouveau is a purple-pink wine reflecting its youth, bottled only 6-8 weeks after harvest. The method of production means that there is very little tannin. Released worldwide on the third Thursday of November every year.
Region: Beaujolais, France
Colour:
Red
Alcohol: 12%
Price
(SLGA): $16.48

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information