Coconut, Beet, and Ginger Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/katherine-and-ryan-harvey
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to
Ingredients
- 1 tablespoon ghee or olive oil
- 1 large thumb-size piece fresh ginger, peeled and chopped
- 1 small shallot, peeled and chopped
- 3 sprigs fresh rosemary
- 3 garlic cloves, smashed
- 1 teaspoon sea salt, plus more as needed
- 1/2 cup white wine
- 2 pounds whole beets, greens removed
- 1 cup coconut milk
- 3 cups Chicken Bone Broth
- 1 tablespoon white wine vinegar
- 1 small orange, segmented
- Finely grated zest of 1 small orange
Instructions
- In a large pot over medium heat, heat the ghee or oil. Add the ginger, shallot, rosemary, garlic, and sea salt and sweat the mixture for 10 minutes, stirring occasionally.
- Add the white wine and stir to deglaze the pan. Simmer for 5 minutes to cook off the alcohol. Add the beets, coconut milk, bone broth, and white wine vinegar, cover, and let simmer for 45 minutes.
- Prepare a bowl of ice water.
- Using a slotted spoon, remove the beets from the pot and transfer to the ice bath to cool. Once the beets are cool to the touch, use your hands or a paper towel to remove the skins. Discard the skins and roughly chop the beets. Return the beets to the pot and simmer the mixture for 10 minutes more.
- Using an immersion blender, blend the mixture right in the pot until smooth. Alternatively, transfer the mixture to a blender or food processor and blend until smooth. Season with additional sea salt to taste if needed. Serve immediately, garnished with a couple of orange segments and a bit of the zest.
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