Gluten-Free Polish Beet Soup (Barszcz) with Coconut Cream

Instructions

1. 1Peel and cut the about 680 g of beets into 2.54 cm cubes. Peel and finely chop the 1 medium onion, 1 medium carrot, and 2 stalks of celery. Mince the 2 cloves of garlic.
2. 2Heat the 2 tbsp of olive oil in a large pot over medium heat (176.7°C / 175°C). Add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly.
3. 3Add the cubed about 680 g of beets and the 6 cups of vegetable broth to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the beets are fork-tender.
4. 4Carefully use an immersion blender to blend the soup directly in the pot until it is smooth. If you do not have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot. Be cautious when blending hot liquids.
5. 5Stir in the 2 tbsp of apple cider vinegar, 1 tsp of salt, and 0.5 tsp of black pepper. Taste and adjust seasoning if needed.
6. 6Stir in the 0.5 cup of coconut cream until fully combined. Heat the soup gently over low heat for 2 to 3 minutes, but do not let it boil.
7. 7Serve the hot soup immediately. Garnish each serving with 1 tbsp of fresh dill.

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