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Smooth and perfectly spiced, this Nourishing Beetroot Soup is a creamy, vibrant, nutrient-dense dish that's surprisingly delicious.
This isn’t your traditional beet soup (or Borscht)! It’s a smooth and creamy twist, spiced with a delicious blend of healing herbs.
Between the beets, coriander, nutmeg and turmeric, this Creamy Beetroot Soup is a nourishing dish perfect for autumn, winter and spring. Plus, the stunning colour of this delectable soup is perfect for impressing dinner guests, a Valentine's date or serving as a festive Christmas starter.
Health Benefits of Beetroot Soup
Good source of antioxidants. Beets aren't just pretty to look at; their vibrant colour comes from the pigment betacyanin, a powerful antioxidant.
Contains detoxifying properties. Beetroots stimulate the liver's detoxification process, helping to eliminate toxins, excess hormones and cholesterol.
High in fibre. Beetroots are a great source of fibre, which is essential for proper bowel function and gut health. Because of the high fibre content, beets specifically are known to have a very positive effect when it comes to lowering cholesterol levels.
Provides a grounding effect. both root vegetables and red foods are a great way to ground the body. This can be beneficial during spring and autumn (the seasons of change) or when we are going through big changes and traumatic events in our lives.
Buying & Storing Beets
- Buying beetroots with the greens still attached ensures they are the freshest. Try to avoid buying beets in plastic bags; this can harbour mould and mildew (and we should all ditch the plastic anyway). Beets should be firm to the squeeze and vibrantly coloured. If they are soft and very dark in colour, they are past their prime.
- Remove the beet greens (if attached), place the stems in a jar of water, and store in the refrigerator.
- You can store beetroots in the refrigerator for up to three weeks. Keeping them in a dark container such as a roasting pan helps preserve their freshness a little longer.
How To Make Creamy Beetroot Soup
This Creamy Vegan Beetroot Soup is incredibly easy to make, and it only takes about 40 minutes until it’s all said and done!
Chop and Prepare
Start by peeling the beetroots, remove the greens if they are attached. Next, peel and chop the ginger. Then mince the garlic and chop the onion.
Heat the Oil & Cook
Add the avocado or extra virgin olive oil to a large pot. Turn the heat to medium-low and let heat for about 30 seconds.
Lightly Cook Garlic and Onion
Now you’ll want to add the onion and let cook for about a minute, stirring often. Once the onion starts to become fragrant, add the minced garlic. Stirring frequently, cook for another minute or until the garlic begins to become fragrant. Make sure not to cook for too long or over too high of heat to avoid burning.
Add Beets & Spices
Once the garlic has become fragrant, add in the chopped beets, ginger, coriander, turmeric, cardamom, nutmeg and dill. Continue to cook for another minute, stirring often to avoid sticking and burning.
Pour In Vegetable Broth
After your beets and ginger have been lightly sautéed and the mixture is nice and fragrant, pour in the vegetable broth.
Bring To A Boil
After you add the vegetable broth, cover the pot, turn the heat up to medium-high and bring to a boil. Simmer
Add Milk & Simmer
Once your soup comes to a rolling boil, turn the heat down to medium-low. Pour in your choice of milk. I like using homemade almond milk. Give it a stir, place the lid back on and allow the soup to simmer for about 15 minutes or until the beets are tender. You should be able to easily poke a fork through.
Cool Before Blending
Once the beets are tender, remove the pot from the heat. Stir in the salt, lemon juice and hemp hearts. Then let the soup stand for a few minutes to cool down before blending.
You can use an immersion blender to blend it while hot. However, the texture will not come out as smooth and creamy as blending in a regular blender.
Blend
Once cool enough to handle, pour your soup into your blender jug and blend for about 30 seconds. If needed, you can split the soup into two batches to blend.
Reheat Before Serving
Once your beetroot soup is nice and smooth, pour it into a clean saucepan and reheat to serve warm.
Garnishes
Serve this Creamy Vegan Beetroot Soup with Almond Flour Flatbread and garnish with Cashew Cream or yogurt, sprouts and Pumpkin Seeds.
THIS RECIPE IS...
More Soup Recipes You Might Enjoy
If you've tried this Creamy Vegan Beetroot Soup recipe, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!
Nourishing Cream of Beetroot Soup
Print RecipeEquipment
- Blender
Ingredients
- 2 - 3 medium - large Beets (chopped)
- I medium Onion (chopped)
- 1 medium Garlic Clove (minced)
- ½-inch Hunk of Fresh Ginger (peeled and chopped)
- 2 cups Milk (I like using Homemade Almond Milk)
- 4 cups Vegetable Broth
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Cardamom
- ½ teaspoon Dried Dill
- ¼ teaspoon Nutmeg
- ¼ cup Hemp Hearts
- 1 tablespoon Freshly Squeezed Lemon Juice
- 1 tablespoon Avocado / Olive Oil
- ½ teaspoon Himalayan / Sea Salt (or to taste)
- Pepper (to taste)
Instructions
- Start by peeling the beetroots, and remove the greens if they are attached. Next, peel and chop the ginger. Then mince the garlic and chop the onion. Add the avocado or extra virgin olive oil to a large pot. Turn the heat to medium-low and let heat for about 30 seconds.
- Now you’ll want to add the onion and let cook for about a minute, stirring often. Once the onion starts to become fragrant, add the minced garlic. Stirring frequently, cook for another minute or until the garlic begins to become fragrant. Make sure not to cook for too long or over too high of heat to avoid burning.Once the garlic has become fragrant, add in the chopped beets, ginger, coriander, turmeric, cardamom, nutmeg and dill. Continue to cook for another minute, stirring often to avoid sticking and burning.
- Pour in the vegetable broth, cover and increase the heat to bring to a boil.
- Once your soup comes to a rolling boil, turn the heat down to medium-low. Pour in your choice of milk. I like using homemade almond milk. Give it a stir, place the lid back on and allow the soup to simmer for about 15 minutes or until the beets are tender. You should be able to easily poke a fork through.
- Remove the pot from the heat. Stir in the salt, lemon juice and hemp hearts. Then, let the soup stand for a few minutes to cool down before blending.
- Once cool enough to handle, pour your soup into your blender jug and blend for about 30 seconds. If needed, you can split the soup into two batches to blend.
- Once your beetroot soup is nice and smooth, pour it into a clean saucepan and reheat to serve warm.
Delicious.
So glad you enjoyed it!!
I improvised a bit. Used srems & beet greens.
Yum!! What a great idea!
This came out wonderfully, thank you!
I'm so happy you enjoyed it, Tina! Thank you so much for the comment 🙂