Pressure Cooker Beet and Ginger Soup
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 4 cloves garlic, finely chopped
- 1 (1 inch) piece ginger, peeled and finely chopped
- 1½ pounds red beets, peeled and cut into 1-inch pieces
- 1 quart vegetable stock
- 1 (14.5 ounce) can coconut milk
- 1 teaspoon kosher salt
- freshly ground black pepper
- cilantro (optional)
- additional coconut milk (optional)
- Heat oil in a pressure cooker set to Sauté on Normal heat.
- Cook onion, garlic, and ginger in hot oil until vegetables have softened, 3 to 4 minutes.
- Stir in beets, vegetable stock, coconut milk, salt and pepper.
- Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 15 minutes. Turn steam vent handle to Venting to quick-release pressure.
- Use an immersion blender to blend soup until smooth. If you don’t own an immersion blender, allow soup to cool before transferring to a blender in batches.
- Serve with a drizzle of coconut milk and cilantro if desired.
To make this a more decadent soup, use 1/2 cup heavy cream in place of coconut milk.
What others are saying
MJ Ortiz says:
First time making beets and the pink color got all over my hands and counter tops! Totally worth it though, because the soup was so delicious. I love the earthy flavor, while also being creamy and flavorful from the onions and seasoning. I used heavy cream instead of coconut milk, really pleased with it.