Dairy-Free Classic Beet Soup
Immerse yourself in the vibrant flavors of this Dairy-Free Classic Beet Soup, a wholesome twist on a timeless recipe that’s perfect for plant-based diets. Made with freshly diced beets, sautéed aromatic vegetables like onions and celery, and infused with the gentle tang of apple cider vinegar, this soup boasts a silky texture achieved through blending, all without a drop of dairy. Brimming with earthy depth and a touch of sweetness, it’s seasoned with dill for a final flourish of freshness. Ready in just over an hour, this nutritious dish is ideal as a cozy appetizer or a light meal, sure to satisfy vegans and beet lovers alike. Serve it warm and let its bold, ruby-red hue steal the spotlight. Keywords: dairy-free beet soup, vegan beet soup recipe, creamy beet soup without dairy, healthy vegetable soup ideas.
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Recipe Information
Ingredients
- 4 medium-sized fresh beets
- 2 tablespoons olive oil
- 1 medium onion
- 1 large carrot
- 2 celery stalks
- 3 garlic cloves
- 4 cups vegetable broth
- 1 bay leaf
- 2 tablespoons fresh dill
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and peel the beets, then dice them into small cubes.
Chop the onion, carrot, and celery into small pieces.
Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery to the pot and sauté for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced beets to the pot and stir to combine.
Pour in the vegetable broth and add the bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes or until the beets are tender.
Remove and discard the bay leaf from the pot.
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches, and blend until smooth.
Return the blended soup to the pot if necessary and stir in the apple cider vinegar, salt, and black pepper.
Taste and adjust the seasonings if needed.
Serve hot, garnished with fresh dill.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5137 mg | 223% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 62.0 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4173 mg | 89% | |
*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.
