This beet soup is so simple and delicious. You can easily add extra greens for added nutrients! The color is just GORGEOUS! While cooking with beets can get a bit messy, this recipe is well worth the short termed red stained fingers 🙂 Enjoy! xo

Ingredients for Beet Soup:

4 Medium sized red beets (peeled & diced)

4 Celery stocks (trimmed and diced)

2 Yukon gold potatoes (diced)

2 Cloves of garlic (crushed)

1 Dried Bay leaf

1/2 Small white onion (diced)

1-2 Tablespoons of avocado oil

Fresh black pepper & Himalayan pink salt

1/4 Cup unsweetened almond milk

1 Cup vegetable broth

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Cooking Instructions:

1. Pre-heat oven to 400 degrees
2. Line a baking sheet with foil or parchment paper and lightly coat with avocado oil
3. Roast beets, potatoes and celery until they begin to brown (mine took about 35 minutes but keep an eye on it! Everyone’s oven is different so cooking time may vary)
4. While veggies are roasting sauté onion and garlic on medium heat until both begin to brown then remove from the heat, place 1 bay leaf in, cover and set aside
5. Once your veggies are done roasting place them in a blender with your vegetable broth, onion + garlic + unsweetened almond milk, blend until smooth and enjoy!