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Nida Shahrukh

Creamy Vegan Beet Soup Recipe

This beetroot soup is vibrant, creamy, smooth, savory, and full of flavors. Not just delicious but jam-packed with nutrients to warm up your body.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Soup
Cuisine: American, Asian, Western
Calories: 139
Ingredients Method Notes

Ingredients
  

  • 4 Fresh Raw Beetroots (peeled, diced)
  • 1  Onion (finely chopped)
  • 3 Garlic Cloves (finely chopped)
  • 1 tbsp. Ginger (finely chopped)
  • 1 Carrot      (roughly chopped)
  • 1   Potato (peeled and chopped)
  • 2 tbsp. Olive Oil
  • 1 stick Celery (finely chopped)
  • 4 ½ cup Chicken/Vegetable Stock/Broth       
  •    Salt      (as required)·  
  • Black Pepper (as required)·  
Garnish
  • Coconut Cream or Yogurt  
  • Fresh Parsley    
  • Black Sesame Seeds 
  • Black Pepper (cracked)

Method
 

  1. Take a medium size pan, heat oil on medium flame.
  2. Add chopped onions, celery, ginger, garlic, beetroot, carrot, and potato. Keep stirring the vegetables until getting all things soft.
  3. Add stock, salt, black pepper and bring it to boil. Simmer the mixture for about 25 minutes until the vegetables are getting cooked.
  4. Now remove the pan from flame and let it cool down for a while to get a blend.
  5. Now pour all the mixture into a blender and make a smooth and perfect soup paste.
  6. Now return the smoothie paste to the saucepan again and gently heat up through to get thick.
  7. Now take out the soup into a bowl and garnish it with some yogurt or coconut cream, sprinkle some sesame seeds, fresh parsley leaf, and some black pepper.
  8.   Now serve hot and enjoy.
What goes perfect with beetroot soup
  1. ·      Sour dough bread
    ·      Crispy Baked Chicken Thighs
    ·      Guacamole Green Noodle Salad
    ·       Cabernet Braised Short Ribs
    ·       Orange Glazed Salmon
    ·       Herbs Dumpling
    ·       Roasted Balsamic Chicken With Brussel Sprouts

Notes

  • You can make a paste of mixture and freeze it for up to 3 months to make a soup later.
  • For serving; cream cheese or pure yogurt can also go well for garnish.