Beet and apple soup


  • 2 c grated beets
  • 2 apples cubed - I left the skin on
  • 1 chopped onion
  • 3 c water
  • 1 T olive oil
  • 1 can coconut milk, full fat
  • 2 T lemon juice
  • 1 tsp salt


In a 3 qt pot heat up the olive oil, add onions and cook until translucent, about 5 minutes over medium low heat.

Add apples and beets. Add water until it covers the contents of the pan by 1", 3 cups should be enough. Bring to a boil and then turn down to simmer covering the pan and cooking for 15 minutes. Test the apples to make sure they are cooked to the point of apple sauce.

Blend with an immersion stick or transfer to a blender. Add coconut milk and lemon juice and cook until warmed through. Serve immediately.

This recipe is courtesy Inspired by the Seasons.