Admittedly, one of my favorite things ever is getting a bunch of super healthy good stuff and throwing it all into a soup. It’s like you can’t mess that up…..any vegetable you choose will work! Love it. You almost don’t need a recipe. But you should still scroll down and check out this recipe 🙂 It’s so delish, promise!
I’m just saying….there’s so much freedom in vegetable soup! The only way I think you could really mess it up is adding some CRAZY ingredient to it….like, coconut milk, for example. That would be crazy, right?? Yeah, ok, so I know from experience. This one time I tried to make tomato basil soup and totally had a crazy moment and added coconut milk. Why did I think that was a good idea? No one will ever know.
I will never forget the moment that we tried that soup fail, as Cody and I miserably trying to down the soup, hoping with each spoonful that the taste would change. Sorry for the visual graphic, but it’s true and in fact hilarious. I’m sitting there thinking “I HAVE to start over on this recipe!” and Cody’s sitting there going “I mean….it’s grrreeeaaatttt, babe….mmmm….sooooo good”.
Lesson learned. Coconut milk can never go in a soup. Even a semi sweet one like tomato soup! Like I said, the second recipe went MUCH better!
This beetroot (Borscht) soup is an amazing blend of beets, carrots, cabbage, and cucumbers! Borscht originates in the Ukraine and is typically eaten in the fall, which makes it perfect for right now. Feel free to add any other vegetables of your choice…that’s the best part! You can also add a meat of your choice for some extra protein.
- 1 1/2 Tbsp Coconut Oil
- 1 Garlic Clove
- 2 Beets
- 1/2 Cup Chopped Cucumber
- 1/2 Cup Shredded Carrots
- 2 Cups Vegetable Broth
- 1/2 Cup Shredded Red Cabbage
- 1 tsp Apple Cider Vinegar
- 4 Tbsp Nonfat Plain Greek Yogurt 1 Tbsp for each bowl
- Fresh Dill for topping
Remove skin from the beetroots and cube. Place one beet (cubed) into a blender and liquify.
In a pan, heat up the coconut oil over medium heat. Add the finely chopped garlic clove, beet (cubed), cucumber, and carrots.
Once the vegetables have begun to sauté and the beet cubes are soft, add the beet puree. This takes about 20 minutes.
Slowly add the broth and cook. Add in red cabbage and salt/pepper to taste. Cook for another 15 minutes.
Add the vinegar, then remove from heat.
Serve with a dollop of greek yogurt and top with fresh dill!
The color of this soup is soooo pretty. I could just look at it all day. Just look at it! Serve it in a white bowl (like these adorable bowls) to make the color really pop!
Needing more fall recipe inspiration? Check out this Roasted Beets and Sweet Potato Quinoa Salad recipe!