Vegan Creamy Beetroot Soup is a nutritious, delicious, and healthy vegan soup recipe. This soup is a fantastic way to get in your daily vegetable intake and make use of seasonal ingredients. The soup is full of plant-based proteins, vitamins, and minerals that will keep you feeling full and energized.
Beets are a superfood that are packed with antioxidants and anti-inflammatory compounds, making them an ideal choice for a vegan soup recipe. Beetroots are also high in dietary fiber, which helps to keep you feeling fuller for longer. This soup also contains a variety of other vegetables, such as potatoes and carrots, to add flavor and texture.
The vegan creaminess in this soup comes from a combination of coconut milk and pureed cashews. Coconut milk is a healthy dairy-free alternative to cow’s milk and is a great source of healthy fats. The cashews add a lovely creaminess to the soup and are also rich in protein and fiber.
To make this Vegan Creamy Beetroot Soup, start by sautéing your vegetables in a little olive oil until they are softened. Next, add in your coconut milk and vegetable broth and bring to a simmer. Once the liquid is boiling, reduce the heat and add in the pureed cashews. Simmer the soup until it has thickened up to your desired consistency.
To finish off the soup, season with salt and pepper to taste and garnish with fresh herbs. This vegan soup is the perfect comfort food for a cold winter day. Serve with a side of crusty bread or with a salad for a complete meal.
Vegan Creamy Beetroot Soup is a nutritious and hearty vegan soup that is sure to become a regular on your menu. It is an easy to make vegan soup that is full of flavor, nutrients, and healthy fats. Enjoy!
Ingredients
MAIN INGREDIENTS
- 5 medium-sized beets, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of olive oil
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of sea salt
- 1/4 cup of coconut cream
- 2 tablespoons of apple cider vinegar
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until they are softened, about 5 minutes.
3. Add the diced beets, vegetable broth, thyme, pepper, and salt. Bring to a boil and then reduce heat. Simmer until beets are tender, about 20 minutes.
4. Remove from heat and let cool slightly.
5. Working in batches, transfer the soup to a blender and blend until smooth.
6. Return the soup to the pot and stir in the coconut cream and apple cider vinegar.
7. Simmer for an additional 10 minutes.
8. Serve the soup with a dollop of coconut cream, if desired. Enjoy!
