Beet Soup with Coconut Milk recipe
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Ingredients
- 2 tablespoons coconut oil ½ large onion, chopped 3 cloves garlic, finely chopped 4 cups chicken stock 6 medium red beets - trimmed, peeled, and cut into cubes 1 (14 ounce) can coconut milk 1 tablespoon chopped fresh dill, or to taste salt and ground black pepper to taste
Nutrition Info
- 261.2 caloriescarbohydrate: 14.5 gcholesterol: 0.6 mgfat: 22.9 gfiber: 4 gprotein: 4 gsaturatedFat: 19.7 gservingSize: -sodium: 667.8 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Beet Soup with Coconut Milk
Directions
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Heat coconut oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Add chicken stock, beets, coconut milk, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until beets are fork-tender, about 20 minutes.
Puree soup with an immersion blender until smooth. Stir in coconut milk, dill, salt, and pepper until combined.