Roasted Beet and Celery Soup

Roasting beets preserves their nutrients and intensifies their flavor. I love roasting beets then adding them to soups, smoothies, or just eating them by themselves with avocado or along with other roasted vegetables like zucchini, squash, onion and brussels sprout. This is a delicious beet soup recipe, full of nutrition, antioxidants, and incredible flavor. It is delicious served warm or cold. My husband likes his garnished with feta cheese, and I love mine garnished with avocado, a drizzle of olive oil, fresh sea salt and fresh pepper.

Ingredients

6 medium-sized beets (8 small beets)

1T Coconut oil

1 Medium apple

6 celery stalks

3 cloves garlic

1T apple cider vinegar

2 cups water

Avocado for garnish

Sea salt, fresh pepper, olive oil for garnish as desired.

Directions:

Prep your beets for roasting: cut off the beet greens. I save them for smoothies. You can save them for juicing or sautéing, too. Wash beets well. Wrap individually in aluminum foil. Place on baking sheet and bake at 400 degrees for 40 minutes.

While the beets roast, you can prepare the other ingredients: chop the apple, garlic and celery. Saute them in coconut oil until softened (7-10 minutes). Then add apple cider vinegar and saute another 7-10 minutes.

Once the beets are done roasting, peel and chop them in to cube-sized pieces and add them to the sauted mix, ad saute another 5-7 minutes.

Add the water to your blender, then add the sauted mix to your blender and blend thoroughly. I split my blending into batches–remember the saute mix will be hot!

Serve warm or refridgerate and serve cold–it will require reblending if you store it in the fridge since it will separate a little. This freezes well for up a month.

Garnish with avocado slices, a drizzle of olive oil, sea salt and fresh pepper. Or try some feta cheese.

Enjoy!

Live Life Optimally,

Kristie