This creamy beet soup recipe was originally shared with us by our friends at Foods Matter,. It’s from the cookbook Eat to Beat Fatigue: Ideas for Low Energy Cooking by Jane Harries. Profits from the book go to Action for ME, otherwise known as Chronic Fatigue Syndrome.
Creamy Beet Soup for Effortless Plant-Based Nutrition
Jane’s recipes are not only designed to provide nourishment that helps to combat chronic fatigue, they’re also made easy for anyone who is running short on energy. In fact, she rates the recipes in three levels.
- Level 1 – very basic – open packet and heat up plus a little extra chopping
- Level 2 – one pot meals that you can prepare and leave to cook themselves
- Level 3 – needs more attention and may be in several stages.
This creamy beet soup is a level 1 recipe, requiring just light chopping, blending, and warming. It’s also a naturally allergy-friendly recipe, to help avoid any fatigue triggers.
Special Diet Notes: Creamy Beet Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, paleo, and vegetarian.
- 4 to 5 small to medium pre-cooked beets, chopped (see Beet Note below)
- 3¾ cups vegetable broth, or as needed (see Broth Note below)
- ¾ cup full-fat canned coconut milk or coconut cream
- ½ lime, juiced
- ½ teaspoon dill (optional)
- Salt, to taste
- Dairy-free yogurt, sour cream, or coconut cream, for topping (optional)
- Place the beets, broth, coconut milk or cream, lime juice, and dill (if using) in your blender. Puree until smooth.
- Pour the soup into a pot and heat. Season to taste with salt.
- Divide the soup between three bowls, and top with dairy-free yogurt, sour cream, or coconut cream, if desired.
Broth Note: You can use less for a thicker soup, or add more for a thinner one. If you don't have any broth on hand, you can substitute water or unsweetened dairy-free milk beverage, for a creamier finish.