Summer Beet Soup with Mint

Contributor: Ashley Neese
Photographer: Ashley Neese

Today I have a summer beet soup for you to try. If you are not a fan of mint you can use dill or other herbs that you like. As you know, I love fresh herbs in my soups, especially now that they are so abundant. This is such an easy and healthy recipe. It is great alongside a grain-based salad. For a sweeter variation replace 1 c. of the water with 1 c. fresh orange juice, it’s delicious.

SUMMER BEET SOUP WITH MINT

serves 6

Ingredients

• 2 Tbsp. coconut oil

• 1 medium purple onion, diced

• 4 medium beets, roughly chopped

• 3 c. water or vegetable stock

• 1 tsp. mirin (optional)

• Himalayan salt

• Freshly ground pepper

• Chopped  fresh mint

Method 

1. Heat a large pot over medium heat. Warm the coconut oil in the pot. Sauté the onions until translucent.

2. Add the beets, water, and mirin. Bring to a boil. Cover and reduce heat to medium-low.

3. Simmer for 30-40 minutes until the beets are tender.

4. Puree with and immersion blender. Season with salt and pepper.

5. Serve in bowls with a pinch or two of fresh mint.

This soup will keep 5 days in an airtight container in the fridge. It can be eaten warm or chilled.