Soy-Free Classic Beet Soup
Bright, earthy, and vibrantly hued, this Soy-Free Classic Beet Soup is a stunning bowl of pure comfort. Perfect for anyone seeking a wholesome, soy-free recipe, this soup features the natural sweetness of roasted beets, carrots, and potatoes, balanced by a tangy touch of apple cider vinegar and lemon juice. Enhanced with fresh dill and a smooth, velvety texture created by blending, it’s as nutritious as it is delicious. Ready in just over an hour, this recipe is ideal for cozy weeknight dinners or impressive dinner party starters, serving up a feast of flavor without relying on soy-based ingredients. Keywords: soy-free, beet soup, classic beet soup recipe, healthy dinner ideas, vegetarian soup recipes.
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Recipe Information
Ingredients
- 4 medium beets
- 2 large carrots
- 2 medium potatoes
- 1 large yellow onion
- 3 large garlic cloves
- 6 cups vegetable broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup dill, chopped
Instructions
Peel and roughly chop the beets, carrots, and potatoes into 1-inch cubes. Set aside.
Finely chop the yellow onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the pot and cook for another 1 minute, stirring frequently to prevent burning.
Add the chopped beets, carrots, and potatoes to the pot, stirring to combine with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the vegetables are tender.
Once the vegetables are cooked through, remove the pot from the heat and let it cool slightly.
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, returning to the pot afterward.
Stir in the apple cider vinegar, lemon juice, salt, and black pepper. Adjust seasonings to taste.
Return the pot to the stove and reheat the soup over low heat, stirring occasionally until warmed through.
Serve hot, garnished with chopped dill.
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6567 mg | 286% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 62.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 7057 mg | 150% | |
*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.
