Beet Soup With Crème Fraîche


3 tbsp Alligga Flaxseed Oil
1 chopped onion
3 cloves chopped garlic
½ inch grated ginger
6 medium beets, peeled and chopped
1 small apple, peeled, cored and chopped
2 cups chicken, beef or vegetable stock
salt and freshly ground pepper, to taste
crème fraîche or heavy cream
roasted flax & pumpkin seeds
leaves of mint


Heat Alligga Flaxseed oil in a pot over medium heat. Add onions, garlic, ginger and cook until onions become translucent. About 4-5 minutes.

Add chopped beets and apple and cook for 3 minutes.

Add stock of your choice and season with salt and pepper.

Bring mixture to a boil, reduce heat to a simmer and cook until beets are tender – about 20-30 minutes.

Once cooked, remove from heat, cool slightly and puree in small batches in your food processor or use a hand blender. Blend until smooth.

Return soup to pot and reheat.

Serve with a swirl of creme fraiche, seeds and chopped mint.

May 10, 2020

Beet Soup With Crème Fraîche

Beet Soup With Crème Fraîche
November 19, 2019

Creamy (Dairy Free) Mushroom Soup

Creamy (Dairy Free) Mushroom Soup
September 21, 2018

Sugar Pumpkin Soup

Sugar Pumpkin Soup