This soup is extremely simple to prepare, but delicious and nourishing. It can be served warm or cold, but I actually like it better chilled, on a hot day.
The horseradish cream is not optional--The soup would be very plain without it. It's basically a veganized version of sour cream that's sometimes served with meaty dishes, like prime rib.
Red Velvet Beet Soup
2 lbs of beets, scrubbed
4 cups of bone broth, chicken stock, or rich vegetable stock
1 large yellow onion, peeled and chopped into eighths
4 cups of water
1 tsp of salt
1 bunch of fresh dill fronds, roughly chopped
- First, score the beets with a knife for easy peeling. Place them in a medium sized pot with just enough water to cover them. Simmer for 30-40 minutes or until tender.
- While the beets are cooking, in another pot bring the broth, water, onions, and salt to a boil. Simmer for 40 minutes.
- Drain the beets and run cold water over them. When cool enough to touch, rub the skins off in the water.
- Cut the peeled beets into large chunks, then put them in a blender. Add the onion and stock.
- Blend until smooth. Add salt to taste.
- Serve with horseradish cream and fresh dill.
Horseradish Sour Cream
Cream from one can of full fat coconut milk, water reserved
2-3 Tbsp prepared horseradish root (or grate your own fresh)
1-2 cloves of garlic
1 Tbsp of fresh lemon juice
1 Tsp of apple cider vinegar
pinch of salt
- Warm the coconut cream slightly, so that it becomes liquid.
- In a magic bullet-like device, blend the garlic with the coconut cream until smooth. Add in the lemon juice and vinegar in increments, and taste to be sure the tanginess is to your liking. Add more tang if it isn't.
- Refrigerate the mixture in a metal bowl until it's cool (shouldn't take long).
- Whip the mixture with a hand blender, as if you were whipping fresh cream.
- Serve or refrigerate for later use.