Golden Beet Soup
Warm up with a bowl of velvety Golden Beet Soup, a vibrant and nutrient-packed dish that’s as beautiful as it is delicious. This recipe highlights the naturally sweet and earthy flavor of golden beets, paired with aromatic garlic, creamy coconut milk, and a hint of turmeric for a stunning golden hue. Simmered to perfection in savory vegetable broth and brightened with a splash of lemon juice, this soup is pureed until irresistibly smooth, making it both comforting and elegant. Perfect for weeknights or a dinner party starter, it’s finished with fresh parsley for a pop of color and herbaceous flavor. Ready in under an hour, this dairy-free and vegan-friendly dish is a celebration of wholesome ingredients and simple cooking techniques. Serve it with crusty bread for a hearty meal or enjoy it as a light, nourishing appetizer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized golden beets
- 1 large yellow onion
- 3 whole garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened)
- 1 teaspoon fresh thyme
- 0.5 teaspoons ground turmeric
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (for garnish)
Instructions
Wash and peel the golden beets, then chop them into 1-inch cubes.
Peel and finely chop the yellow onion and garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.
Add the chopped golden beets, thyme, turmeric, salt, and black pepper to the pot. Stir well to coat the vegetables in the seasoning.
Pour in the vegetable broth, ensuring the beets are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the beets are very tender when pierced with a fork.
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth, or transfer the mixture in batches to a countertop blender. Blend until creamy.
Return the soup to the pot, stir in the coconut milk, and reheat gently over low heat. Adjust the seasoning with additional salt and pepper, if necessary.
Stir in the lemon juice just before serving to brighten the flavors.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 64.0 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4414 mg | 94% | |
*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.
