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    You are at:Home»Dairy-Free Recipes»Creamy Beet Soup for Effortless Plant-Based Nutrition

    Creamy Beet Soup for Effortless Plant-Based Nutrition

    0
    By Alisa Fleming on January 28, 2021 Dairy-Free Recipes, Soup

    This creamy beet soup recipe was originally shared with us by our friends at Foods Matter, way back in 2007. 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. Though her book has been around for a while, recipes really never get old. So I’ve updated this post to help you enjoy one of winter’s sweetest vegetables.

    Dairy-Free Creamy Beet Soup Recipe - naturally plant-based, gluten-free, allergy-friendly, and great for those with 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.

    Dairy-Free Creamy Beet Soup Recipe - naturally plant-based, gluten-free, allergy-friendly, and great for those with chronic fatigue syndrome

    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.

    Dairy-Free Creamy Beet Soup
     
    Print
    Prep time
    5 mins
    Cook time
    5 mins
    Total time
    10 mins
     
    This recipe is adapted from Jane's cookbook, Eat to Beat Fatigue.
    Author: Jane Harries
    Recipe type: Soup
    Cuisine: German
    Serves: 3 servings
    Ingredients
    • 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)
    Instructions
    1. Place the beets, broth, coconut milk or cream, lime juice, and dill (if using) in your blender. Puree until smooth.
    2. Pour the soup into a pot and heat. Season to taste with salt.
    3. Divide the soup between three bowls, and top with dairy-free yogurt, sour cream, or coconut cream, if desired.
    Notes
    Beet Note: You can find pre-cooked beets in the refrigerated section at many grocery stores. They come with about 4 or 5 beets per package, making this recipe very easy! If you need to cook your own, simply trim the beets and boil them until tender. The peels should slip off once cool enough to handle.

    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.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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