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Creamy Beet Bisque

This delightful non-beet tasting bisque is a great way to get the earthy tasting vegetable into your diet in a delicious way!

Creamy Beet Bisque instantloss.com

In blind taste tests my husband said it tasted like a cheesy cheddar soup. You won’t believe that my kids said it tasted like potato cheese! I attribute this to the cashews, they really give the soup a cheesy flavor. It truly disguises the taste of the other power house veggies!

Packed full of nutrient dense fiber full greens! You’d never guess this vibrant red soup had kale, fresh parsley, herbs, and ginger in it, but it does! And I’ve worked hard to make it ultra palatable for even your pickiest eater!

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Creamy Beet Bisque instantloss.com

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5 from 1 vote

Creamy Beet Bisque

Serves 2-4
Print Recipe

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, diced
  • 2 whole, skin on beets, cubed
  • 1 tablespoon diced ginger root
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley
  • 1/4 cup chopped cilantro stems
  • 1/2 cup kale, ribbed
  • 1/2 cup raw cashews
  • 1 14.5 ounce can full fat coconut milk
  • 1 cup homemade vegetable stock
  • 1 teaspoon fine sea salt
  • 2 tablespoons lemon juice

Instructions

  • Pre-heat the Instant Pot using the SAUTE function.
  • When the display reads HOT, add olive oil, onion, and beets until the onion has softened and begins to appear translucent.
  • Add garlic and stir until fragrant.
  • Add ginger root, parsley, cilantro stems, kale, raw cashews, coconut milk, homemade vegetable stock, and lemon juice.
  • Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 10 minutes.
  • When the cooker beeps to let you know it’s finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot.
  • Remove the lid on your pressure cooker, purée using an immersion blender.
  • Let cool and serve with a sprinkle of fresh cilantro leaves, sea salt, and black pepper to taste.

Notes

Note: I love marinated onions. If I have marinated onions that are beginning to turn I toss them into this soup and use the marinated onion oil as a base for even more layers of flavor!
Author: Brittany Williams instantloss.com

5 Comments

  1. Just yesterday I said to myself that I need to add more beets to my diet! Can’t wait to try this recipe 🙂 Thank you!

      1. 5 stars
        Really good! I learned that my husband has never had beets before and he really liked it too! Very filling. Would definitely suggest topping with more cashews for that added crunch. Will be making this again 🙂 thanks!

  2. We tried this when you posted on Instagram!!! Oh my gosh! Soooooo good 🙂 never would have thought my family would eat beet soup
    Told my three year old it’s dinosaur soup haha he loved the fun bright color

    1. Yay Ashley! I am so excited to hear that you enjoyed this recipe! Such a cute idea to call it “dinosaur soup”!

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