Beetroot Soup Recipe
Yummy beetroot soup recipe with Whole 30 compliant coconut milk drizzle. This paleo soup is also good for cooks that are vegan or on paleo or whole 30
Servings: 2 people
- 1 beet peeled and diced
- 1/4 cup dill fresh
- 1 tsp minced garlic
- ¼ cup carrot diced into small pieces
- 8 oz vegetable broth
- ¼ cup diced red onion
- ¼ cup coconut milk
- Salt to taste + pepper
Peel and dice beet, and cook in a pot over medium heat vegetable broth, and minced garlic for 20 minutes, stirring frequently.
Pour into a blender and pulse until smooth, then return to pot.
Add in onions, carrots, and some of your dill. Cook for another 10 minutes over medium-high heat.
Serve sprinkled with dill and a coconut milk drizzle.
Serving: 1cup | Calories: 121kcal | Carbohydrates: 8.1g | Protein: 6.6g | Fat: 7.7g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0g | Cholesterol: 17.9mg | Sodium: 161.2mg | Potassium: 0mg | Fiber: 1.9g | Sugar: 4.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg