Dairy-Free Beef and Beetroot Soup
Warm, comforting, and packed with nourishing ingredients, this Dairy-Free Beef and Beetroot Soup is the perfect hearty meal to satisfy your cravings. Featuring tender chunks of beef chuck, naturally sweet and earthy beetroot, and a medley of aromatic vegetables like carrots, celery, and onions, this soup delivers rich, savory flavors in every spoonful. A simmered blend of tomato paste and beef broth deepens the taste, while a sprinkling of fresh dill adds a burst of brightness. Completely dairy-free and crafted with whole, wholesome ingredients, this soup is a delightful choice for anyone seeking a nutritious, cozy dish. Whether you're meal prepping for the week or looking for the ultimate comfort food, this recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef chuck
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 medium beetroot, peeled and diced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 bay leaf
- 2 tablespoons fresh dill, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the beef chuck with salt and black pepper.
Add the seasoned beef to the pot and brown it on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, and cook for an additional 1 minute until fragrant.
Add the chopped carrots and celery to the pot and cook, stirring occasionally, until they begin to soften, about 5 minutes.
Add the diced beetroot and tomato paste, stirring to combine. Cook for another 2 minutes to integrate the flavors.
Return the browned beef to the pot and pour in the beef broth. Add the bay leaf and bring the soup to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 hours, or until the beef is tender and the beetroot is cooked through.
Remove the bay leaf. Taste the soup and adjust seasoning with more salt and pepper if needed.
Stir in the chopped fresh dill just before serving. Serve hot and enjoy your dairy-free beef and beetroot soup.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 10199 mg | 443% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 61.6 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 449 mg | 35% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5752 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
