Beets are one of the healthiest foods we can eat. They're packed with antioxidants and nutrients, including nitrates which help dilate blood vessels and can help lower blood pressure and increase endurance. They are also great for liver health and helping to support your body's natural ability to detox. Lastly, beets have a very grounding quality, so are great to eat if you're feeling stressed or anxious.
This recipe is the perfect way to add beets into your diet. Even people who claim they don't like beets love this recipe, so it's definitely worth trying even if beets aren't your favorite! You have the option to use bone broth, chicken broth, or vegetable broth for a vegan/vegetarian version. If you're wanting to optimize gut-health, I'd recommend using
bone broth because it has the gut-healing nutrient called collagen in it.
This soup lasts well in the fridge so is great for meal prep, and can also easily be frozen for future meals. Hope you enjoy!
1 Tbs olive oil
1 yellow onion, diced
4 garlic cloves, minced
2 Tbs ginger, peeled and diced
3 large red beets, cut into ¼ inch pieces
2 large carrots, cut into ¼ inch pieces
3 celery stalks, cut into ¼ inch pieces
4 cups broth (bone broth, chicken broth, or vegetable broth)
½ tsp salt, more to taste
¼ tsp pepper
1 can full-fat coconut milk
Turn instant pot to sauté function. Once heated add oil and onions and saute for 5-8 minutes, or until translucent.
Add garlic and ginger and saute another 3 minutes, stirring frequently.
Add beets, carrots, celery, salt and pepper, stir, and saute for 5 minutes.
Add 4 cups broth, put the cover on the instant pot, and set to “pressure cook” on high for 10 minutes.
After 10 minutes manually release pressure and remove the lid.
Using an immersion blender or regular blender puree soup.
Stir in coconut milk, more salt and pepper as needed, and enjoy!