| LINDSEY WILSON
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
- 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
- 1 tbsp dried coriander
- Sea salt + pepper
- Olive oil
- Coconut milk
- Sliced radishes
- Fresh dill
- 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 (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.