Turmeric Golden Beet Soup
Today’s post is sponsored by So Delicious Dairy Free in honor of the So Delicious 21 Day Dairy Free Challenge for a Dairy-Free Menu Plan event for it is being hosted by Go Dairy Free. I decided to create a soup for the dinner category as it’s soup season and I love a good healthy soup. I hope you enjoy this Turmeric Golden Beet Soup as much as my family and I do. As I posted last week I love the So Delicious 21 Day Dairy Free Challenge and it’s great for so many, those who have been eating dairy free for years to those who are new to it. Those trying a paleo or vegan lifestyle or those who have been for years or vegetarian debating going vegan. Or those who want to cut dairy to see if it helps them feel better.
It’s soup season and I don’t know about you but I could eat soup daily, especially living in the Midwest where it’s cold and snowy. Soups are one of my favorite comfort foods and I love a good healthy bowl that packs in lots of nutrients. Soups can be simple and blended in minutes or complex and cook for hours but they always make me smile and make my tummy happy. Well unless we’re talking about heavy soups like cream based ones which we aren’t.
I love beets, no shock or surprise if you are a regular readier like many who link up with my co-host Deborah and I for Meatless Monday. I often make beet soup with more traditional red beets as I love the bright red and pink hue but I decided to do a little something different since I’m also loving turmeric and was wanting another soup to add to the rotation with it to help with inflammation. A perfect soup for delicious golden or orange beets! While you can use traditional beets I really wanted that golden color to come through that I love and embrace using turmeric.
Golden beets are a nutrient-rich food low in calories and high in fiber and potassium, 4-ounces contains 2 to 3 grams of fiber, 369 milligrams potassium, and 130 milligrams of calcium. Potassium is a mineral that aids in fluid control and electrolyte balance. The only difference between golden or orange beets and red beets is the pigment, nutritionally they are the same.
I’ve talked about my love for turmeric, especially for recovery. Turmeric supports a healthy immune system as it’s packed with antioxidants and includes great anti-inflammatory properties. I didn’t realize when I first fell in love that it can also help fight against oxidative stress in the body. I go into more detail about the amazing health benefits of turmeric in my Tropical Turmeric Smoothie Bowl post.
Adding spices like garlic, onion, and ginger. Ginger being another powerful food that I love. Blending with broth and Original (full fat) So Delicious Culinary Coconut Milk this soup will warm you up and leave you full and satisfied and really does a body good. Another twist and how I like to make it is blending in hemp hearts to really up the nutritional value and add protein. They make the soup a little thicker and adds easily digestible protein and healthy omegas! If you don’t have these you can leave them out, they’re optional.
Another on of the reasons I love this soup, as if I really needed any, is that it’s quick to make especially if you roast the beets ahead of time. You can blend the soup up in 30 minutes. I’m not a batch cooker or planner much but I like to buy a bunch of beets and roast them ahead of time as they are great for salads, snacks, and soup. If I get to the end of the week and I’m not going to eat them I quarter them and put them in the freezer for smoothies and smoothie bowls. Wasting food is the biggest reason I don’t batch cook or food prep much. Our lives our busy and schedules change and I also like to eat what I need and want so what I might want Sunday might not be what I want or my body needs later in the week. For that reason I only food prep a day or two in advance and with this that can be used for another purpose later should things change like beets, sweet potatoes, and keeping foods prepped in the freezer or with soaked chia seeds if I don’t eat them for breakfast we can easily enjoy them for a snack or dessert or blend them into a smoothie/smoothie bowl or something but often they get eaten within a day or two.
One last note on the golden beets is if you don’t see them at your local grocer you can request them. I did this at my local Whole Foods as they were in stock and when I went back a week later to make another batch to photograph they were out. I requested them and they got them in within a couple days. Alternatively you can also use red beets you just won’t have the beautiful golden color.
Turmeric Golden Beet Soup
Makes 4 servings
1- 1 1/4lb golden beets, with steams removed
1 TBSP coconut oil
1 small yellow onion, or half a large
1 clove of garlic
1 tsp grated ginger root
1 tsp ground turmeric
fresh ground pepper
pinch of salt
3c to a full quart vegetable broth*
1 box So Delicious Original Culinary Coconut Milk
1/4c hemp seeds (Navitas Naturals)*
Toppings optional but our favs are coconut milk, hemp seeds, spicy kimchi, and spicy roasted chickpeas.
Blend in 1/4c of hemp seeds and the additional cup of broth (a full quart) for a thicker soup that will also bump up the protein and nutrition adding easily digestible protein and healthy omegas.
Start by roasting the beets, beets can be roasted ahead of time and stored in the refrigerator for a couple days if needed. Preheat oven to 425F. Poke beet tops with a sharp knife a couple times and wrap each beet in foil. Place foil wrapped beets on a rimmed baking sheet and cook for 45 minutes to an hour, or until beets are tender. Exact time will depend on the size of your beets. Once cool enough to handle remove from foil and skins should easily rub off. Clean up bottoms if needed and quarter beets.
In a heavy pan, I like to use my enamel coated cast iron Dutch oven, heat oil. Add in onion and sauté 3-5 minutes. Add in garlic and cook another minute or so. Stir in turmeric, ginger, pepper, and salt. Stir in broth and bring to just a boil. Carefully add hot mixture and quartered beets to a Vitamix, or high-speed blender, and blend until smooth. Or you can use an immersion blender or food processor. Return soup to pan and heat over medium heat until just comes to a boil. Wash your Vitamix or blender container out right away as turmeric will stain. Once soup comes to a boil, reduce down to low and whisk in coconut milk reserving a few tablespoons for drizzling over the top. Pour into bowls and drizzle with remaining coconut milk and toppings of choice. Enjoy!
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