Creamy Ginger Borscht
Borscht is the soup I associate most with my childhood. My Polish grandmother, Rose, perfected the dish long before I was born. Thanks to her, I have a myriad of delightful memories of all things beets! Grandma was as wise as she was beautiful, as beets are one of the most effective natural liver detoxifiers. Pectin, a fiber found in beets, allows toxins that have been removed from the liver to be flushed out of the system instead of reabsorbed by the body. This soup is a healthy take on my grandma’s borscht with fresh ginger, garlic, and coconut milk. For a comforting, deeply nourishing soup, this one is tough to “beet.”
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Soup
Ingredients
1 cup low-sodium vegetable broth
1 cup coconut milk
1 teaspoon organic virgin coconut oil
1/4 cup yellow onion, diced
2 cloves crushed garlic
1 tablespoon ginger, peeled and minced
2 1/2 cups beets, peeled
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
Instructions
- Blend all ingredients in a high-speed blender for 40 seconds until smooth and creamy.
- Transfer to a medium saucepan and bring to a boil over medium heat.
- Reduce heat and simmer on low for 15 minutes.
- Remove from heat and serve.
Notes
Raphael’s Tip: Top with vegan sour cream and minced scallions for extra creaminess and zingy flavor.
