Easy Beetroot Soup Recipe With Vegan Alternative

Are you looking for a delicious and easy soup recipe to warm you up on a chilly day? Look no further! This Easy Beetroot Soup is the perfect comfort food. Made with fresh beetroot, onion, garlic, and vegetable broth, it’s packed with flavor and nutrients. And if you’re vegan or looking for a vegan option, don’t worry, we got you covered! We also included a vegan alternative that you can make with coconut cream or any other non-dairy cream.

This soup is easy to make and can be ready in under 30 minutes. It’s perfect for a quick lunch or dinner, and it’s great for meal prepping too. You can also garnish it with your favorite toppings or herbs, such as fresh dill, vegan sour cream or yogurt, pumpkin seeds, or a drizzle of olive oil. So why don’t you give it a try and let us know how you liked it!

Bon Appetit!

Ingredients and Instructions

Ingredients:

• 1 kg of beetroot, peeled and diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 cups (500 ml) of vegetable broth
• 1 cup (250 ml) of cream
• Salt and pepper, to taste
• Optional: chopped fresh dill for garnish

Directions:

1. In a large pot, sauté onion and garlic in a little bit of oil until softened.
2. Add the diced beetroot and vegetable broth, and bring to a boil.
3. Reduce heat and let simmer for 20-25 minutes, or until the beetroot is tender.
4. Remove from heat and blend until smooth.
5. Return to the pot and stir in the cream. Season with salt and pepper to taste.
6. Reheat the soup if necessary and serve hot, garnished with chopped dill if desired.

Note: You could use a immersion blender instead of a regular blender if you prefer.

Vegan Alternative Beetroot Soup Recipe

Here’s a vegan version of the Easy Beetroot Soup recipe:

Ingredients:

• 1 kg of beetroot, peeled and diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 cups (500 ml) of vegetable broth
• 1 cup (250 ml) of coconut cream or any other non-dairy cream
• Salt and pepper, to taste
• Optional: chopped fresh dill for garnish

Directions:

1. In a large pot, sauté onion and garlic in a little bit of oil until softened.
2. Add the diced beetroot and vegetable broth, and bring to a boil.
3. Reduce heat and let simmer for 20-25 minutes, or until the beetroot is tender.
4. Remove from heat and blend until smooth.
5. Return to the pot and stir in the coconut cream or non-dairy cream. Season with salt and pepper to taste.
6. Reheat the soup if necessary and serve hot, garnished with chopped dill if desired.

Note: You could use a immersion blender instead of a regular blender if you prefer. You can also use other non-dairy alternatives such as soy or almond cream.

Garnish and Topping Ideas for Easy Beetroot Soup

here are a few ideas for garnish and toppings for your vegan beetroot soup:

• Chopped fresh herbs such as dill, parsley, or chives
• Croutons or toasted bread
• Nut or seed butter such as tahini or pumpkin seed butter
• A dollop of vegan sour cream or yogurt
• A sprinkle of pumpkin seeds, sunflower seeds, or chopped nuts
• A drizzle of olive oil or truffle oil
• A squeeze of lemon or lime juice
• A sprinkle of cumin powder or smoked paprika
• Fried onions or shallots
• A sprinkle of feta cheese (if you are not vegan)

You can also get creative and mix and match different toppings to make your own unique version of the soup.

Note: you could also add some diced or thin-sliced beetroot on top for an extra crunchy texture and beetroot flavor.

Tips for Making Easy Beetroot Soup

Here are some tips for making a delicious beetroot soup:

1. Use fresh beetroot: Fresh beetroot will have a sweeter and more vibrant flavor than pre-packaged or canned beetroot.
2. Cook the beetroot properly: Overcooking the beetroot will make the soup turn mushy and lose its vibrant color, undercooking the beetroot will make the soup too earthy or bitter.
3. Add seasoning in layers: Start with a small amount of salt and pepper, then taste the soup and adjust as necessary. Keep in mind that the beetroot will intensify in flavor as it cooks.
4. Experiment with other ingredients: Beetroot can pair well with other vegetables such as carrots, parsnips, or potatoes to make the soup more flavorful, you could also add some ginger or cumin to enhance the flavor.
5. Use a high-speed blender: If you want the soup to be ultra-smooth, you can use a high-speed blender to puree the cooked beetroot and vegetables.
6. Be mindful of the color: Beetroot has a strong color that can dye everything it comes in contact with, including your hands and clothes. You could use gloves or wrap the beetroot with foil to avoid staining.
7. Make it your own: Feel free to experiment with different flavors and ingredients to make the soup your own.
8. Make ahead: Beetroot soup can be made ahead of time and reheated for serving. It can also be frozen for up to 3 months.

How to Prepare Beetroot for Soup Making

Here is a step-by-step guide on how to prepare fresh beetroot for soup:

1. Rinse the beetroot well with cool water to remove any dirt or debris.
2. Cut off the leaves and stem of the beetroot, leaving about 1 inch (2.5 cm) of stem attached to the beetroot.
3. Peel the skin off the beetroot using a vegetable peeler or a sharp knife. Be careful when peeling as beetroot can be quite slippery.
4. Cut the beetroot into small cubes or slices, depending on how you want to use it in your soup. Keep in mind that smaller pieces will cook faster and will blend more easily if you want to make a smooth soup.
5. If you’re not using the beetroot right away, store it in a bowl of water with a squeeze of lemon juice to prevent it from oxidizing and losing its color.
6. If you don’t want to stain your hands or kitchen, you could use gloves or wrap the beetroot in foil while you prepare it.

Note: Some people like to roast the beetroot before blending them for the soup, this will make the soup sweeter and more intense. To do this, preheat the oven to 375°F (190°C), wrap beets in foil and roast them for about 45 minutes or until tender.

We hope you enjoyed making and trying our easy beetroot soup recipe. This soup is a great way to get in your daily dose of vegetables and it’s packed with flavor and nutrients. And remember that you can make it vegan-friendly by using coconut cream or any other non-dairy cream.

Don’t be afraid to experiment and make it your own by adding different herbs, spices, or toppings. And if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

We would love to hear your thoughts on this recipe, so please leave a comment and let us know how it turned out for you. And don’t forget to share it with your friends and family, they will love it!

Happy cooking!