Blueberry Soup

Chef Ira Lee in Poughkeepsie, New York once offered a refreshing beet and blueberry soup at his restaurant, Twisted Soul. This winter I found some decent red beets at my local market and was immediately taken back to Chef Lee's soup. He told me that a splash of orange juice provided an uplifting contrast in the similar blueberry and beet flavors.

I roasted, peeled and refrigerated the beets for quick access throughout the week. One morning when I felt like I needed a fiber fix, I put the following ingredients in the blender:

1/2 c Blueberries, frozen
1/2 c Beets, roasted, peeled and roughly chopped
1 Blood orange, peeled and seeded (you could easily substitute 1/4 cup of orange juice)
1 Tbsp Ground Flaxseed Meal
1/4 cup of water to adjust the consistency

Topping:

2 Blood orange segments (aka suprèmes), chopped
1 Tbsp Coconut flakes
1/4 tsp Tarragon herb, fresh, chopped

I served myself this breakfast soup in a bowl. One could just as easily drink this out of a bottle when on the go. Cheers!