I’ve come to the conclusion that Mother Nature has a stash of aprons hanging out somewhere, because one of the enormous benefits of eating seasonal, local, fresh and simple produce is everything just seems to “go” together. Take some just-off-the vine tomatoes, trim down the thriving basil, shuck an ear of corn, and toss with oil, sea salt and black pepper . . . and there’s heaven. It really doesn’t take Martha Stewart to be inspired or Gordon Ramsay to cook well. And it certainly doesn’t take a cabinet of vitamin pills to be healthy.

Right now two of my favorite foods are in peak season – beets and avocados. And what better way to celebrate the season than with an absolutely luscious Chilled Cream Of Beet Soup. So here’s to you, Nature — you’re good, I mean really good. Get this simple soup recipe here.

_________________________

Chilled Cream of Beet Soup

_________________________

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