Beetroot Soup Recipe Vegan: Easy, Healthy, and Delicious

Beetroot soup is a vibrant, flavorful dish that not only pleases the eye but also nourishes the body. This vegan beetroot soup recipe is perfect for those seeking a wholesome, plant-based meal that’s easy to prepare and packed with nutrients.

The deep, earthy sweetness of fresh beets combined with aromatic herbs and a touch of acidity creates a comforting soup that works beautifully as a starter or light main course. Whether you’re new to cooking with beets or a seasoned pro, this recipe will guide you through making a delicious bowl of soup that’s as satisfying as it is healthy.

Beets are a powerhouse of vitamins, minerals, and antioxidants, making this soup a fantastic choice for boosting your immune system and supporting heart health. Plus, it’s completely vegan and gluten-free, so it fits well into many dietary lifestyles.

Cozy up with a bowl on a chilly day, or enjoy it chilled in the summer for a refreshing treat. Ready to dive into this colorful culinary adventure?

Let’s get cooking!

Why You’ll Love This Recipe

This vegan beetroot soup recipe is a must-try because it combines simplicity with incredible flavor. The soup highlights the natural sweetness of beets balanced by lemon juice and fresh herbs, resulting in a beautifully earthy and tangy taste profile.

It’s also incredibly versatile – serve it warm or cold, garnish with vegan sour cream or fresh dill, or add a side of crusty bread. Not to mention, it’s packed with fiber, vitamins A and C, folate, and iron, making it as nutritious as it is delicious.

Plus, it’s quick enough for a weekday dinner yet elegant enough for entertaining guests.

Ingredients

• 4 medium-sized beetroots, peeled and chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 2 medium potatoes, peeled and chopped (for creaminess)
• 1 large carrot, peeled and chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh dill, for garnish
• Optional: vegan sour cream or coconut cream, for serving

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Blender or immersion blender
• Measuring cups and spoons
• Ladle
• Peeler (for beets, potatoes, and carrots)

Instructions

1. Prepare the vegetables: Peel and chop the beets, potatoes, carrots, and onion into roughly equal-sized pieces to ensure even cooking.
2. Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent and fragrant, about 5 minutes.
3. Add the root vegetables: Stir in the chopped beets, potatoes, and carrots with the onions and garlic. Cook for another 5 minutes, allowing the vegetables to absorb the flavors.
4. Season and add broth: Sprinkle in the ground cumin, salt, and pepper. Pour in the vegetable broth, ensuring all the vegetables are submerged. Bring the mixture to a boil.
5. Simmer the soup: Reduce the heat to low and let the soup simmer, covered, for 30-40 minutes or until the beets and other vegetables are tender enough to pierce with a fork.
6. Blend until smooth: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until creamy and smooth. Alternatively, carefully transfer batches to a blender and puree.
7. Adjust flavor: Stir in the fresh lemon juice and adjust the salt and pepper to your taste. The lemon juice brightens the earthy flavors beautifully.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh dill and a dollop of vegan sour cream or coconut cream if desired.

Tips & Variations

Pro tip: To save time, roast the beets beforehand for a deeper, sweeter flavor. Wrap them in foil and roast at 400°F (200°C) for about 45 minutes, then peel and chop.

• Make it spicy: Add a pinch of cayenne pepper or smoked paprika for a smoky kick.
• Boost the protein: Stir in cooked red lentils or chickpeas during the last 10 minutes of simmering.
• Chilled beet soup: Cool the soup completely and serve it cold with a swirl of vegan yogurt and fresh cucumber slices for a refreshing summer dish.
• Herb swaps: Try parsley or chives instead of dill for a different herbaceous note.

Nutrition Facts

Serving Suggestions

This beetroot soup pairs wonderfully with a variety of sides and toppings. For a hearty meal, serve it alongside a fresh green salad or whole-grain bread.

If you prefer something lighter, a crisp cucumber and tomato salad works beautifully.

For added texture and flavor, sprinkle toasted pumpkin seeds or chopped walnuts on top. A drizzle of high-quality olive oil or a swirl of vegan sour cream adds richness and a lovely visual touch.

Looking for inspiration? Check out our Kosher Sushi Salad Recipe for a refreshing side or the comforting Magic Dough Recipe to bake your own bread.

Conclusion

Vegan beetroot soup is a delightful blend of earthiness, sweetness, and tanginess that’s both nourishing and comforting. This recipe is straightforward enough for weeknight dinners yet impressive enough to serve guests.

The vibrant color and complex flavors make it a standout in any meal lineup. Plus, its nutrient-packed ingredients support your well-being in a delicious way.

Whether you enjoy it warm on a chilly evening or chilled during the summer months, this soup is a versatile addition to your vegan recipe collection. Don’t forget to experiment with the variations and garnishes to make it your own.

For more creative and wholesome vegan recipes, explore our Jamaican Minced Beef Recipes or try the sweet and fluffy Marzipan Challah Recipe for a delightful dessert to round out your meal.

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