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This tasty vegan beet and potato soup is Egan’s favorite. Calabiyau’s castle chefs make it with a touch of rosemary and swirls of rich creamy coconut milk. The results are, as Egan says, “Soooo good!”
It’s also quick and easy to make.
3 medium organic potatoes
5 medium organic beets
1 organic sweet onion
2 tablespoons extra virgin organic olive oil
1 teaspoon rosemary
½ teaspoon garlic powder
½ teaspoon salt
1 ½ cups organic vegetable broth
1 cup extra thick creamy coconut milk
Peel and quarter the beets and potatoes. Boil until soft. While they are cooking, chop the onion and lightly sauté it in a saucepan with the olive oil, rosemary, garlic, and salt until the pieces becomes translucent.
Place the beets, potatoes, onions, and vegetable broth in a blender or food processor. Blend until smooth. Pour the mixture back into a saucepan and simmer. Remove from the heat and swirl ¾ cup of the extra thick coconut milk into the soup.
Dish the soup into bowls. Add a dollop of the remaining coconut milk in the center, or using a knife-blade, draw it into a heart. Serve as a starter or as a main course with a salad.
It’s also quick and easy to make.
3 medium organic potatoes
5 medium organic beets
1 organic sweet onion
2 tablespoons extra virgin organic olive oil
1 teaspoon rosemary
½ teaspoon garlic powder
½ teaspoon salt
1 ½ cups organic vegetable broth
1 cup extra thick creamy coconut milk
Peel and quarter the beets and potatoes. Boil until soft. While they are cooking, chop the onion and lightly sauté it in a saucepan with the olive oil, rosemary, garlic, and salt until the pieces becomes translucent.
Place the beets, potatoes, onions, and vegetable broth in a blender or food processor. Blend until smooth. Pour the mixture back into a saucepan and simmer. Remove from the heat and swirl ¾ cup of the extra thick coconut milk into the soup.
Dish the soup into bowls. Add a dollop of the remaining coconut milk in the center, or using a knife-blade, draw it into a heart. Serve as a starter or as a main course with a salad.