Vegan Beet Soup Recipes

CREAMY BEET SOUP

Steps:

• Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
• Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
• Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
• Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
• Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
• Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
• Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
• Serve hot topped with a drizzle of olive oil, fresh dill and bread.

VEGAN BLENDER BORSCHT

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).

BEETROOT SOUP

Steps:

• Preheat the oven to 200C/400F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.
• Meanwhile, heat the remaining 1 tbsp of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.
• Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.
• Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.
• Serve in bowls with a drizzle of yogurt and sprinkling of dill.