Recipe: Creamy Coconut Chicken Beet Soup

I know what you're thinking... Beet soup?! 

Now trust me on this one! This soup is the definition of cozy, filling, and flavourful. Beets are a great source of fibre, folate, and antioxidants, which can support your heart health, liver function, and improve digestion. Even though this soup is packed with nutrients, we're blending it all up so the kiddos won't even notice a vegetable in sight. With a mild kick of heat from the green chiles, some added protein from our chicken breast, and a subtle hint of sweetness from the coconut milk, you'll be craving more the moment you take the last spoonful.

xo Bek

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large onion, diced

• 2 garlic cloves, minced

• 4 celery stalks, chopped

• 2 carrots, chopped

• 1 large beet, chopped

• 1 can diced green chiles

• 4 cups chicken broth

• 1 can coconut milk

• 1 ½ teaspoons salt

• ½ teaspoon ground black pepper

• ½  teaspoon dried parsley

• ¼ teaspoon dried thyme

• 2 cooked chicken breasts, shredded

• ¼ cup fresh cilantro, chopped

Preparation

1. In a large pot, drizzle in the olive oil over medium-high heat. Add the onion, garlic, celery, carrots, beet and green chiles. Sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, parsley, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.

2. Add the broth and coconut milk, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.

3. Use an immersion blender to carefully blend the soup until smooth. 

4. Add the chicken and simmer for 10 minutes to meld the flavors to your liking. Stir in the cilantro. Serve warm with tortilla chips or fresh baked bread.

Tips

• To cool down the soup for my kids, I add a dollop of plain greek yogurt and stir that in.
  

• Store in an airtight container in the refrigerator for up to 3 days.