For the Soup:
4 Medium beets
1 Avocado, chopped
1 Lemon, juiced
2 Cups water
3 Tbsp hemp seeds
1Tbsp of chai seeds
1 Tbsp ground cumin or coriander
¼ tsp sea salt
Fresh cilantro leaves & black pepper for garnish (optional) click on photo for original recipe
Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.
Serves 4
Instructions:
1. Roast: Heat the oven to 350 degrees. Trim the beets and remove stems and end. Individually wrap each beet in tin foil. Roast for 1 hour and allow to cool completely. Using a paper towel, rub off the beet skins. Chop coarsely.
2. Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend until completely smooth.
3. Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.
Serve: Pour into serving bowls and sprinkle with cilantro and black pepper if desired.
Healthy benefits: vegan, gluten-free, cholesterol-free