Easy Low Carb Vegan Borscht Beet Stew Recipes

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VEGAN BLENDER BORSCHT



Vegan Blender Borscht image

A delicious and healthy vegan blender beet soup (borscht) that is gluten free and so easy to make.

Provided by Christal Szcebel

Categories     Soups/Stews

Time 20m

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, minced
1 cup sliced carrots
1 cup diced onion (sweet or white onion works best)
¼ tsp salt
¼ tsp pepper
2 cups steamed beets, diced (I used a store-bought package of pre-steamed beets to save time!)
2 tablespoons tomato paste
1/2 tablespoon coconut palm sugar
¼ cup fresh chopped dill
1 tablespoon lemon juice
1/4 cup jarred pickle juice (optional, but so delicious to add it in!)
1 3/4 cups gluten free vegetable broth
½ cup unsweetened almond milk
1/4 cup Vegan Cashew Sour Cream (recipe here from Oh She Glows)

Steps:

  • Add oil to a large pan or wide soup pot and heat over medium.
  • Add in onions, carrots, garlic, salt, and pepper and sautee until soft, about 5-7 minutes.
  • Add in cooked beets, dill, tomato paste, and coconut sugar and stir until everything is heated through, about 7 minutes.
  • Add in pickle juice, lemon juice, broth, and almond milk and heat through for 2 minutes.
  • Transfer mixture to blender, blend on low, then slowly increase to high, and blend the soup until completely smooth.
  • Divide soup between 4 or 5 large serving bowls and garnish with dill and 1 tablespoon of Vegan Cashew Sour Cream (or a dollop of non-dairy yogurt, sour cream, or greek yogurt).

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