Beetroot Soup Recipe Vegetarian: Easy & Delicious Ideas

Beetroot soup is a vibrant, hearty, and nutritious dish that perfectly showcases the earthy sweetness of fresh beets. This vegetarian beetroot soup recipe is not only easy to prepare but also packed with flavors that will warm your soul on chilly days.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this soup offers a delicious way to enjoy a colorful and healthful meal. With its beautiful deep red color, smooth texture, and subtle tanginess, it’s sure to become a family favorite.

Plus, it’s a great way to sneak in extra veggies without sacrificing taste!

In this post, we’ll walk you through everything you need to make this delightful beetroot soup from scratch, including ingredients, equipment, detailed instructions, and tips to customize the recipe to your liking.

Ready to dive into a bowl of wholesome goodness? Let’s get started!

Why You’ll Love This Recipe

Beetroot soup is a wonderful blend of nutrition and flavor. Rich in antioxidants, fiber, and essential vitamins, beets contribute to heart health and support detoxification.

This vegetarian version is completely plant-based, making it suitable for vegans and vegetarians alike.

The soup has a naturally sweet undertone balanced by the addition of lemon juice or vinegar, which adds a bright contrast. It’s also incredibly versatile — you can serve it hot or cold as a refreshing summer dish.

The smooth, velvety texture comes from blending cooked beets with other vegetables, creating a comforting bowl of goodness.

Plus, this recipe is easy to make with basic pantry staples and minimal prep time, perfect for busy weeknights or meal prepping. And if you love exploring vegetarian dishes, be sure to check out our Kosher Sushi Salad Recipe and Marzipan Challah Recipe for more delightful meals.

Ingredients

• 4 medium beets, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar or lemon juice
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• Fresh dill or parsley, chopped (for garnish)
• Optional: 1/2 cup coconut milk or plain yogurt for creaminess

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Blender or immersion blender
• Measuring cups and spoons
• Ladle for serving
• Peeler (for beets and carrots)

Instructions

1. Prepare the vegetables: Peel and dice the beets, chop the onion, carrots, and celery, and mince the garlic.
2. Sauté the aromatics: Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until soft and fragrant.
3. Add the vegetables: Stir in the diced beets, carrots, and celery. Cook for about 5 minutes, stirring occasionally, to allow the flavors to meld.
4. Add spices and broth: Pour in the vegetable broth, add cumin, and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes until the beets and other vegetables are tender.
5. Blend the soup: Remove the pot from heat. Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a blender (be careful with hot liquids) and blend until silky.
6. Adjust flavor and texture: Stir in balsamic vinegar or lemon juice. For a creamier soup, add coconut milk or yogurt at this stage. Taste and adjust salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh dill or parsley. Serve warm, or chill in the fridge and enjoy cold.

Tips & Variations

For an extra depth of flavor, roast the beets instead of boiling them before adding to the soup.

• Make it vegan: Use coconut milk instead of yogurt or omit the creamy addition entirely.
• Spice it up: Add a pinch of smoked paprika or chili flakes for a subtle smoky heat.
• Serve chilled: This soup tastes fantastic cold, especially in warmer months. Garnish with a dollop of vegan sour cream or a sprinkle of toasted pumpkin seeds.
• Boost protein: Add cooked lentils or white beans during the blending stage for a heartier meal.
• Try different herbs: Fresh thyme or tarragon pair beautifully with beetroot soup.

Nutrition Facts

Serving Suggestions

This beetroot soup is a versatile dish that pairs wonderfully with a variety of sides. For a light meal, serve with crusty whole wheat bread or a fresh green salad.

If you want to make it more filling, try serving alongside a grain bowl or a warm sandwich.

For a unique twist, top the soup with a spoonful of sour cream or vegan cashew cream and a sprinkle of toasted nuts or seeds for added crunch. You might also enjoy it with our Lump Of Coal Recipe or the fluffy, sweet Magic Dough Recipe for dessert to round out your meal.

Conclusion

Beetroot soup is a fantastic way to enjoy a nutritious, vegetarian dish that’s bursting with flavor and color. Its simplicity makes it ideal for cooks of all skill levels, while its wholesome ingredients ensure a nourishing meal.

Whether served hot on a cool evening or chilled on a sunny afternoon, this soup is sure to delight your taste buds and impress your guests.

By using fresh beets and combining them with aromatic vegetables and spices, you create a dish that’s not only comforting but also packed with essential nutrients. Don’t hesitate to experiment with the variations and serving suggestions provided to make this recipe your own.

For more tasty and creative vegetarian recipes, check out our collection of dishes like the Kosher Sushi Salad Recipe and the sweet Marzipan Challah Recipe. Happy cooking and bon appétit!

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