Nutritious and delicious beet and leek soup pairs lovely with garlic bread or sandwiches.
Ingredients
• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 2 garlic gloves, minced
• 1 tablespoon ginger, minced
• 1 leek root (white and lightly green part), thinly sliced
• 6 beets, peeled and chopped
• Salt and black pepper to taste
• 1 teaspoon smoked paprika
• 2 cups vegetable stock
• 1 can (13.5 oz.) coconut milk
• 2 tablespoons roasted pepitas (optional) (see notes)
• sour cream to garnish (optional)
Instruction
1. Turn on the pot and set to sauté setting. Add in olive oil, shallots, garlic, ginger and leeks, and stir about 5 minutes. Add beets and a pinch of salt and pepper. Add in 1 tsp paprika to combine thoroughly.
2. Stir in vegetable stock and coconut milk.
3. Cover lid. Select the soup setting and cook 15 minutes. Quick release of pressure.
4. Let cool and blend soup using a blender until smooth.
5. Drizzle a little of olive oil, and sour cream to serve.
