Beet Soup with Avocado Cubes

• 2 tablespoons coconut or olive oil
• 1 leek, white and pale green parts only, diced
• 2 garlic cloves, minced
• One 1-inch piece ginger, peeled and minced
• 1 large celeriac (or a few smaller), peeled and roughly chopped
• 3 medium beetroots, peeled and roughly chopped
• Sea salt
• Freshly ground pepper
• Avocado, cubed, for garnish
• Cilantro, for garnish

1. Heat the oil in a large saucepan over medium heat.
2. Add leek, garlic and ginger and saute for 10 minutes, stirring periodically.
3. Add celeriac, beets, salt and 6 cups of filtered water.
4. Bring to a boil over high heat, reduce heat to a simmer and cook for 30 to 35 minutes, until vegetables are soft throughout.
5. Puree soup in a blender in batches, taking care not to splash the hot liquid.
6. Adjust salt and add pepper to taste.
7. Serve warm garnished with avocado cubes and cilantro leaves.

coconut, only, garlic, ginger, celeriac, beetroots, salt, freshly ground pepper, avocado, cilantro

Taken from www.foodandwine.com/recipes/beet-soup-with-avocado-cubes (may not work)