|15 min||45 min||2|
|4 beet(s)||Beets, raw|
|1 potato||Potato (cubed)|
|1 medium||Red onion|
|2 tbsp||Coconut oil|
|1/2 tsp||Himalayan sea salt|
|1/2 tsp||Black pepper|
|2 tbsp||Rosemary, fresh|
|2 cup||Vegetable stock/broth|
|1 cup||Almond milk, unsweetened|
|1 tsp||Nutmeg, ground|
|1 tbsp hulled||Hemp seeds, shelled|
|1/4 tsp||Cayenne pepper|
1. Preheat oven to 400°F.
2. Scrub the beets and potato clean with a damp cloth and cut into cubes.
3. Cut the ends off of the red onion and cut into quarters.
4. Scoop the coconut oil on a non-stick baking pan and place in the oven for a few moments. Watch carefully and remove the pan when the oil is melted, about 15 seconds.
5. Place the beets, potato and onion in the baking pan with a pinch of salt, cracked pepper and cayenne pepper and stir until evenly coated. Place the pan back in the oven and roast the vegetables for a total of 40 minutes, stirring and adding half of the rosemary to the pan halfway through the cooking process. Make sure the roots are fully cooked at 40 minutes with a fork, roast for an additional 10 minutes if necessary.
6. Place roasted roots in a pot with the veggie stock, garlic and remaining rosemary. Heat on medium-low just until simmering then remove the pot from the stove, adding the almond milk and using an immersion blender to blend soup until it’s smooth. You can add more almond milk here if you prefer a thinner consistency. If you don’t have an immersion blender, a regular blender works just fine. Blending it in batches ensures you’ll have a smooth consistency.
7. Finally, grate nutmeg using a lemon zester and add cayenne to taste. Serve topped with hemp hearts.
For nut-free version, use coconut or oat milk.