| OWL Venice
Pureed Beet Soup
roasted beets, lemon, coconut cream, cucumber, and ghee topped with coconut milk swirl, olive oil, dill, microgreens and radishes
Total Time: 40 minutes | Servings: 4 servings
Ingredients:
- 4 large beets
- 1 can coconut milk
- 2 cups vegan broth
- 2 large cucumbers
- 1 tbsp olive oil
- 1 lemon juice
- 2 tbsp ghee
- ¼ cup nutritional yeast (optional)
- 1 tbsp dried coriander
- Sea salt + pepper
Toppings:
- Olive oil
- Coconut milk
- Microgreens
- Sliced radishes
- Fresh dill
Directions:
- Preheat the oven to 400 F. Slice your cucumbers in half lengthwise and then slice in half again. Add these to a baking sheet with parchment paper. Peel the skin off the beets and cube into smaller pieces - add to the baking sheet.
- Drizzle olive oil over the veggies and season with the coriander, sea salt and pepper. Roast for 25-30 minutes.
- Once the beets and cucumbers are roasted. Add these to a blender with the coconut milk, vegan broth, ghee, lemon juice, and nutritional yeast. Puree until smooth and creamy.
- Reheat the soup if needed and season with salt and pepper. Pour into bowls and top with additional coconut milk, drizzle of olive oil, microgreens, dill and radish slices.
![Claire Sporck](https://cdn.shopify.com/s/files/1/0922/5468/files/DSC05129-12.jpg?v=1605554107)
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.