Beet soup is a vibrant, flavorful dish that perfectly combines earthiness and subtle sweetness. This vegetarian beet soup recipe is a comforting bowl of goodness, ideal for chilly days or when you crave something wholesome and colorful.
Beets are packed with nutrients like folate, fiber, and antioxidants, making this soup not only delicious but also healthy. With a few simple ingredients and easy steps, you can create a rich, velvety soup that highlights the natural flavors of fresh beets without any meat or dairy.
Whether you’re a seasoned vegetarian or just exploring plant-based meals, this beet soup offers a beautiful balance of taste and nutrition. Plus, the deep crimson color makes it a feast for the eyes as well as the palate.
Ready to warm up your kitchen and your soul? Let’s dive into this delightful recipe!
Why You’ll Love This Recipe
This vegetarian beet soup is a perfect blend of simplicity and elegance. It’s:
- Nutritious: Packed with vitamins, minerals, and antioxidants from the beets and other fresh vegetables.
- Comforting: The warm, earthy flavors make it an ideal meal for cold days or whenever you need a cozy treat.
- Easy to make: Minimal prep with straightforward steps to get a delicious soup on your table quickly.
- Versatile: Great as a light lunch or a starter for dinner. You can easily customize it with your favorite herbs or toppings.
- Vegan-friendly: Completely plant-based, perfect for vegetarians and vegans alike.
Ingredients
- 4 medium beets, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
- Optional: vegan sour cream or plain yogurt for serving
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Vegetable peeler
- Wooden spoon or spatula
- Blender or immersion blender
- Measuring spoons
- Measuring cups
Instructions
- Prepare the vegetables: Peel and dice the beets, potatoes, and carrots into roughly the same size pieces for even cooking. Chop the onion and mince the garlic.
- Sauté aromatics: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 4-5 minutes.
- Add vegetables: Stir in the diced beets, carrots, and potatoes. Cook for another 5 minutes, stirring occasionally to coat the vegetables with the oil and aromatics.
- Add broth and seasonings: Pour in the vegetable broth, then add the ground cumin, salt, and pepper. Stir well and bring the mixture to a boil.
- Simmer the soup: Reduce heat to low and cover the pot. Let the soup simmer gently for about 40-50 minutes or until the vegetables are tender when pierced with a fork.
- Blend the soup: Remove the soup from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer batches to a blender and blend until smooth.
- Finish with lemon juice: Stir in the lemon juice to brighten the flavors. Taste and adjust salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh dill or parsley. Add a dollop of vegan sour cream or yogurt if desired for extra creaminess.
Tips & Variations
To enhance the soup’s flavor, roast the diced beets in the oven at 400°F for 30 minutes before adding them to the pot. Roasting intensifies their natural sweetness and adds depth.
For a heartier meal, add cooked lentils or chickpeas during the simmering step.
If you prefer a chunkier texture, blend only half the soup and mix the puree back with the unblended portion.
You can also experiment with spices such as smoked paprika or a pinch of cayenne pepper for subtle heat. Fresh herbs like thyme or bay leaves can be added during simmering for an aromatic twist.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Fat | 5 g |
| Carbohydrates | 25 g |
| Fiber | 6 g |
| Sugar | 10 g (naturally occurring) |
| Vitamin A | 120% DV |
| Vitamin C | 30% DV |
| Iron | 10% DV |
Serving Suggestions
Enjoy this beet soup with a crusty slice of bread or a warm roll for dipping. It pairs wonderfully with a fresh green salad or a side of roasted vegetables.
For an extra protein boost, try topping the soup with toasted pumpkin seeds or a sprinkle of crumbled feta cheese if you eat dairy.
If you love exploring vegetarian dishes, check out this Kosher Sushi Salad Recipe for a light and refreshing option, or try the hearty Jamaican Minced Beef Recipes for something with a spicy kick. For a delightful bread pairing, don’t miss the Marzipan Challah Recipe, perfect for soaking up every drop of this delicious soup.
Conclusion
This vegetarian beet soup recipe is a delightful way to enjoy the natural sweetness and earthy flavor of beets in a wholesome, comforting dish. It’s easy to prepare, packed with nutrients, and perfect for a cozy meal any time of the year.
The bright color and fresh herbs make it inviting, while the creamy texture satisfies even the most discerning palates.
Whether you’re looking to impress guests or simply enjoy a nourishing bowl at home, this beet soup is sure to become a staple in your recipe collection. Don’t hesitate to customize it with your favorite herbs or toppings to make it uniquely yours.
Happy cooking and enjoy every spoonful!
📖 Recipe Card: Beet Soup Recipe Vegetarian
Description: A vibrant and healthy beet soup that's perfect for a light meal. Packed with nutrients and easy to prepare.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 4 medium beets, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 1/2 cup plain Greek yogurt (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add diced beets, carrots, and potatoes; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 30 minutes or until vegetables are tender.
- Remove from heat and blend soup until smooth.
- Stir in lemon juice, salt, and pepper.
- Serve hot, garnished with fresh dill and a dollop of Greek yogurt if desired.
Nutrition: Calories: 180 kcal | Protein: 5 g | Fat: 4 g | Carbs: 34 g
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