Orange-Tarragon Beet Soup
Author: Angie Alt
Prep time:
Cook time:
Total time:
Serves: 2-4
- 3 large or 4-6 small beets, peeled and diced
- Filtered water to cover
- 1 tablespoon minced, fresh tarragon
- 1 tablespoon grated orange peel (any orange variety is fine, I used mandarins)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt
- ½ cup full-fat coconut milk
- Place beets in pot, cover with water, bring to a boil.
- Reduce to simmer, add tarragon and orange peel.
- Simmer until beets are fork tender, about 30 minutes.
- Add oil, vinegar, sea salt, and coconut milk to high-powered blender or food processor.
- When beets are done, add them without draining to blender or food processor (be sure your appliance is heat-proof).
- Process on high until completely smooth. Serve and enjoy!
This recipes makes 2 main dish servings or 4 side servings.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/beetsoup/
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