Chilled Cream of Beet Soup by GreenChef Julie Morris

beetsoup juliemorris 01 Chilled Cream of Beet Soup by GreenChef Julie Morris

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Sweet beets combine with creamy avocados for this alluring, rewarding, and not to discuss stunningly-colored soup.

Serves 4

For the Soup

4 Medium beets

1 Avocado, chopped

1 Lime, juiced

2 Cups water

3 Tablespoon hemp seeds

1 Tablespoon ground coriander

¼ teaspoon sea salt

Fresh cilantro leaves and black pepper for garnish (optional)

1. Roast: Heat the oven to 350 degrees. Trim the beets and eliminate stems and end. Separately cover each beet in tin foil. Roast for 1 hour and allow to cool totally. Using a paper towel, rub off the beet skins. Slice coarsely.
2. Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend up until entirely smooth.
3. Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.

Serve: Pour into serving bowls and spray with cilantro and black pepper if preferred.

Healthy benefits: vegan, gluten-free, cholesterol-free