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Delicious Beet Soup with a Coconut Swirl 

Having a couple of pre-made soups is a favorite way of eating in the winter.   In Spain we generally have a later lunch, and it is normally the larger meal of the day.   On these days we have had “a menu” which is when a Spanish restaurant offers a set price for a 3 course meal, which includes a first course, main course, and house wine, dessert and/or  coffee.  On these days we find a small bowl of healthy soup is perfect later at night.   Of course in the larger cities like Madrid, Barcelona, Seville, Bilbao as well as villages along the coast you will find the late night diners having large, festive dinners.   Years ago we were trying to make a reservation at a well known restaurant owned and operated by the Michelin starred chef, Carme Ruscalleda of Restaurant San Pau, we were having no luck -  until our Spanish friend said to us, “you know, they may not open till later and she was right, the hours were 11:00 PM to 2:00 AM!    We got in and enjoyed the most beautiful and delicious meal.   

 This is one of those soups that fits the summertime late night bill for me, because it is interesting and has great flavor profiles with the creamy coconut, the earthy beets and the bright hint of ginger.    

Ingredients 

2 tablespoons Coconut Oil 

1 medium Spanish onion  

3 garlic cloves pressed

1 tablespoon  plus 1 teaspoon freshly grated ginger grated 

3 large red beets, peeled and diced 

1 parsnip, washed peeled and diced 

4 cups vegetable or chicken broth 

Salt and freshly cracked black pepper to taste 

Fresh parsley or mint 

1 can coconut milk /full fat or coconut cream. 

Instructions 

Heat the olive oil in a large soup pot on medium, add the onion and cook until translucent.  Be careful to burn or overcook.    Add the ginger, garlic salt and pepper.   Cook for an additional 1 minute.   

Add the beets, diced parsnip and broth, and bring to a boil.    Reduce heat and let simmer for 30 minutes.   Beets should be very tender.   Let cool a bit then transfer in batches to a blender and blend until creamy.   

Garnish with a swirl of coconut cream and a sprig of fresh basil or fresh mint.