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Beet soup recipe

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5 from 7 reviews

A delicious, vegan soup that can be ready in under 30 minutes

Ingredients

Scale
  • 3 medium fresh beets, peeled cut into cubes
  • 2 celery stalks, cut into chunks
  • 2 onions, chopped roughly
  • 3 cloves garlic, minced
  • 1 tbsp extra virgin olive oil (EVOO)
  • 1 liter vegetable stock (4 cups)
  • 2 tbsp (Balsamic) vinegar
  • 2 tsp ginger, minced
  • 1 tbsp coriander
  • 1/2 tsp cumin seed
  • 1 tsp black pepper, freshly ground
  • 1 tsp salt
  • 2 cups coconut milk
  • 1 tbsp lime juice or lemon juice
  • Optional garnish: drizzle coconut milk, parsley

Instructions

  1. Heat the oil in a large saucepan (or Thermomix).
  2. Add onions and gently fry for three minutes, until onions turn clear. (Thermomix Varoma, speed 1)
  3. Add beets, celery chunks, ginger, garlic, cumin, coriander, vegetable stock, salt and ground black pepper and bring to a boil.
  4. Reduce heat to simmer at medium high heat.
  5. Cover and cook for 10-15 minutes or until the beets are fork tender.
  6. Remove from heat.
  7. Stir in the coconut milk and lemon or lime juice.
  8. Use a food processor or an immersion blender on high to blend the soup until creamy and smooth.
  9. Season with salt and pepper.
  10. To serve add red beet soup to bowls and garnish with a drizzle of coconut milk each and some parsley.

Notes

  • This soup is great just plain with whole grain bread or with a side of brown rice.
  • For vegetarians you could add a dollop of sour cream or more instead of coconut milk

Nutrition

Find it online: https://leanjumpstart.com/beetroot-soup-recipe/