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Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.
INGREDIENTS:
4 medium beets
1 avocado, chopped
1 lime, juiced
2 cups water
3 Tbsp hemp seeds
1 Tbsp ground coriander
¼ tsp sea salt
fresh cilantro leaves & black pepper for garnish (optional)
DIRECTIONS:
Roast: Heat the oven to 350 degrees. Trim the beets and remove stems and end. Individually wrap each beet in tin foil. Roast for 1 hour and allow to cool completely. Using a paper towel, rub off the beet skins. Chop coarsely.
Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend until completely smooth.
Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.
Serve: Pour into serving bowls and sprinkle with cilantro and black pepper if desired.
Serves 4
Healthy benefits: vegan, gluten-free, cholesterol-free
©2009 www.JulieMorris.net
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