Beet Ginger & Coconut Milk Soup
- 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 3-4 servings
1 tsp olive oil
1 cup onion, chopped
3 garlic cloves, minced
1 heaping tbsp fresh ginger, minced
1 1/2 cups cooked beets, chopped (about 4 medium beets)
3 cups vegetable stock
1/4 tsp salt
1/2 tsp pepper
Full fat coconut milk (for garnish)
Hemp hearts (for garnish)
Cracked pepper (for garnish)
Microgreens (for garnish)
1 box Simple Mills Garlic & Herb Sprouted Seed Crackers
a large saucepan over medium-low heat. Once hot, add olive oil, onion, garlic and ginger.
for 5 minutes.
beets, vegetable stock, salt and pepper to the pan and increase heat to high. Warm up for 5 minutes.
to a high speed blender and blend until smooth.
and adjust seasonings by adding more salt for saltiness or pepper for heat.
in bowls topped with a drizzle of coconut milk, hemp hearts, freshly cracked pepper and micro greens.
with Simple Mills Garlic & Herb Sprouted Seed Crackers.