Recipe Instructions:
Ingredients
2 tablespoons avocado oil or olive oil
1 yellow onion
3 garlic cloves minced
1 tablespoon fresh ginger peeled and finely chopped
salt and pepper to taste
3 large beets peeled and diced (or 4 beets, if smaller)
1 medium parsnip peeled and diced (approx 1 cup)
940 g vegetable broth or more for desired texture
Garnish
coconut cream or yogurt
parsley
black sesame seeds
cracked black pepper
Instructions
Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.
