Dairy-Free Creamy Beetroot Soup
Elevate your soup game with this vibrant, Dairy-Free Creamy Beetroot Soup that's as nutritious as it is delicious. Packed with earthy beetroots, hearty vegetables, and creamy coconut milk, this plant-based recipe achieves a velvety texture without relying on dairy. Enhanced with the subtle tang of balsamic vinegar and the aromatic zest of fresh thyme, every spoonful is a delightful balance of flavors. Ready in under an hour, it's perfect for a cozy dinner or an elegant starter. Garnished with fresh chives, this beetroot soup not only tastes incredible but also adds a pop of color to your table. Ideal for vegans and anyone seeking a wholesome, gluten-free meal, this heartwarming soup is sure to satisfy while showcasing the natural sweetness of the beets.
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Recipe Information
Ingredients
- 4 medium (about 500g) beetroots
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 medium, chopped carrot
- 1 stalk, chopped celery
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon balsamic vinegar
- 1 teaspoon, chopped (or 1/2 teaspoon dried) fresh thyme
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons, chopped (for garnish) chives
Instructions
Peel and roughly chop the beetroots into small chunks.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic, chopped carrot, and chopped celery, cooking for another 5 minutes.
Add the chopped beetroots to the pot and pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for 25-30 minutes, or until the beetroots are tender.
Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth. Alternatively, puree the soup in batches using a countertop blender, making sure to leave space for steam to escape.
Return the pureed soup to low heat and stir in the coconut milk, balsamic vinegar, and thyme.
Season with salt and black pepper to taste. Heat through gently without boiling.
Serve the soup hot, garnished with chopped chives.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6252 mg | 272% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 178.7 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 8931 mg | 190% | |
*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.
